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Elk Cooking Guidelines:

Recommendations for Cuts and Preparation Methods

Use this chart as a guide only as pan and grill temperatures vary. The below cooking times are based on a preheated pan, grill or oven.

Cuts Cooking
Method
Cut
Thickness
Cooking Guidelines
Steaks, Medallions, Hind leg cuts, striploin /shortloin, tenderloin, cutlets Pan Frying 1 inch (1.50 cm to 2.75 cm) thick steaks, medallions, butterfly steaks, cutlets Cook over high heat 2 minutes each side
Saute/Stir Fry Strips, Hind leg cuts striploin/ shortloin, tenderloin Sauteing/Stir Frying 1/4 inch (.50 cm) wide strips Cook over high heat for 30 to 40 seconds
Roasts, Hind leg cuts, rib rack, striploin, shortloin, tenderloin Roasting 1 lb. to 1 lb. 3 oz pieces (500g to 600g) Seal meat over high heat. Cook in pre-heated 450° F (220° C) oven, allowing 3 minutes for every 1/2 inch (1cm) of thickness. Minimum 15 minutes for rare roasts. Rest for 5 to 8 minutes.
Steaks, Medallions, Hind leg cuts, striploin/ shortloin, tenderloin, cutlets Grilling 3/4 inch (1.50 cm) steaks, medallions, butterfly steaks, cutlets Cook over high heat 2 to 3 minutes each side
Steaks, Medallions, Hind leg cuts, striploin/ shortloin, tenderloin, rib rack, cutlets, shoulder steaks, shoulder cuts Barbecuing 1 1/2 inch (3 cm) steaks, medallions,cutlets Cook over high heat 2 to 3 minutes each side for rare
Kebab cubes, Hind leg cuts, shoulder steaks, shoulder cuts Kebabs 1 inch (1.50 cm to 2.75 cm) cubes Seal meat over high heat 2 minutes each side
Shoulder cuts, Leg or Shoulder Trim. Not recommended for hind leg or saddle cuts Braising/Casseroles 1 inch (1.50 cm to 2.75 cm) cubes Seal meat over high heat before cooking

Internal Cooking Temperatures:

Elk, being a naturally lean meat, is best cooked so that it can served rare or medium rare. Once off the grill, the meat should be rested to ensure maximum juiciness and tenderness. If overcooked, it becomes tough and dry.

  Rare Medium Rare Medium
Elk Steak
1/4 lb. (125 g)
3/4 in. (2 cm) thickness
(rested for 3 minutes)
104° F (40° C) 111° F (44° C) 129° F (54° C)
Elk Leg Roast
0.91 lb. (412 g)
1 3/4 in. (3.5 cm) thickness
(rested for 5 minutes)
135° F (57° C) 136° F (58° C) 140° F (60° C)

Notes:

  1. Temperatures have been taken after resting to allow the juices to disperse evenly.
  2. Like other meat, elk is a potential source of toxoplasmosis, which can be harmful to unborn babies and those with weakened immune systems. Like other meat, elk should therefore not be eaten raw or under-cooked during pregnancy or by people with weakened immune systems.