Elk is a dark red, dense, naturally tender meat with a taste similar to beef but slightly more flavorful.
Elk is low in fat and cholesterol and is high in protein and is a great healthy alternative to conventional red meat that can be substituted for beef in most recipes.
A serving of elk provides 100% of your daily recommended dose of vitamin B12, and it also offers 15% of your iron requirement. One serving of elk will also cover 20% of your thiamine, phosphorus, zinc, and B-6 requirement, meets 45% of your riboflavin recommended dose, and finally, it provides 30% of your required niacin.
Special care should be taken when cooking elk meat. Elk has very little fat and cooks faster than traditional beef. Therefore it is best to cook elk meat to medium rare or medium, but never well-done.
Sausage Rings (Garlic)
Smokies (Plain & Flavoured)
4 Oz. Hamburger Patties