What does elk meat taste like? - The complete guide

There are many places in the world that pride themselves on delicacies that may seem strange to those in other areas. Delicacies are often geographically based, rare to find, and unique in many of their characteristics.

In some parts of the world, there is a delicacy that remains a mystery to most: elk meat. Yes, you read it right! People in certain parts of the world love to eat the meat of this wild animal.

Considered part of the venison family, elk meat is highly prized by many, but is also a bit scary to some, as it is a mystery meat that many around the world have not had the chance to try.

So what does elk meat taste like?  Elk meat tastes a bit like a much leaner, tougher, meatier version of veal or bison. However, it has a very unique flavor, much stronger and juicier than beef. The moose usually also carries the flavor of its diet in the area in which it lived, usually a floral flavor from the willow buds.

Read on to learn more about elk meat, its nutritional information, whether or not you can eat it raw, where you can buy it, and different ways to cook it.

What is elk meat?

Elk are part of the family Capreolinae, also known as New World deer. Elk are the largest members of this family, which also includes western and eastern roe deer, caribou, reindeer, and many other types of deer species.

Moose are around six feet tall and weigh over 1,000 pounds (they are a BIG animal!) Males have antlers, while females do not.

Elk meat is exactly what it sounds like: elk meat. 

Most of the time the meat comes from the brisket, the rib, the short loin, the sirloin, the hip, the brisket and the shank. Some people, although it is discouraged, even eat the kidneys, tongue, and liver.

On average, a moose has hundreds of kilos of meat available for consumption.

Because moose are so big, one can produce enough meat to last a family for almost a year (talk about a full freezer!)

The parts of the moose that are not edible are the skin, legs and hooves, and the rest of the head (minus the tongue).

Elk meat is an extremely rare form of meat that is only available in a few parts of the world, such as Alaska, Canada, Finland, Russia, and Sweden. 

It is considered a delicacy or regional food in these parts of the world and cannot be found anywhere else (well, legally yes).

Elk meat looks the same as any other cut of red meat, such as beef, but with a much deeper red color. 

Elk meat is part of the venison family, which also includes deer, antelope, or elk meat. In European and Asian countries, elk meat is often called moose, although in the United States Elk does not refer to moose.

Elk meat is illegal for commercial sale (more on that later) and can only be eaten by those who hunt it themselves. This makes it an even more exclusive meat.

What do moose eat (and why is it important)?

Have you ever heard the saying: “You are what you eat”? Basically, what this means is that whatever animal you consume, you have to keep in mind that you are also consuming what they have eaten. 

Fortunately, moose are herbivores, which means they only consume plants and wildlife. 

Specifically, moose like to eat leaves, bark, twigs, and leaves. The trees they most prefer to eat are birch, poplar, and willow. 

They also drink from water sources such as rivers or ponds, specifically in the summer months. They eat mainly from trees and shrubs because their height makes it difficult for them to eat from the ground.

Although they obviously eat year -round, elk eat best and get the most nutrition during the summer months , as vegetation and water sources are plentiful after winter has passed.

Since elk are wild animals and you cannot control what they eat, it is important to consider their environment and the hunting season when determining the quality of elk meat.

What does elk meat taste like?

In general, elk meat tastes very different from any other meat on the market.

It has been compared to chicken, beef, and bison , but elk meat connoisseurs argue that does not accurately reflect the flavor of elk meat.

If elk meat experts were to compare it to meat, they say it tastes like a mix of beef and bison, with a much tougher texture and gamey flavor. 

Elk meat is usually tougher due to its fat content . While other meats are full of fat, elk meat is extremely lean due to the location of the fat on the animal.

A moose’s fat is found between its extremely thick skin (also known as leather) and muscle. This results in a very tough piece of meat, with a texture similar to that of a tough, lean piece of beef.

What we mean by “gamey” is that elk meat has a wild flavor that you only get from eating game animals. It is described as pungent and musky and can be difficult to consume for those who have never eaten wild meat.

Game meat can be almost acidic and have a faint rancid or spoiled odor, but that’s all part of eating game meat. It does not mean that it is bad, but that it comes from a wild animal.

What factors affect the taste of elk meat?

There are also a few factors that can affect the taste of elk meat. Things like age, gender, diet, and hunting season can all affect the flavor of meat. 

The calves tend to be much milder and blander in flavor than the older elk. This is one of the main ways the flavor of elk meat is affected: you should go for the oldest elk.

Although some elk meat experts disagree with this, many believe that female elk taste better because they are less active and have more fat than male elk.

Because elk feed best in summer due to cool flowing water and vegetation, they taste best when hunted in the spring and summer months. 

Also, the way an elk is hunted can affect the flavor of the meat. If it takes you multiple shots and the moose runs and scares for its life, that will cause the animal to throb and affect the meat.

It is important to hunt with clear, accurate shots to ensure the best tasting elk meat.

Can you eat raw moose meat?

There is another delicacy called tartare that is traditionally made with beef, but some choose to make it with venison.

It is traditionally made by shredding or finely mincing raw meat and mixing it with an egg yolk and other seasonings to serve on bread.

By consuming tartare you are consuming raw meat and raw egg, so the risk of contracting foodborne illnesses is relatively high in both meat and raw egg.

Some experienced hunters take the risk of making elk or venison tartare, but this is not highly recommended.

Raw elk meat may contain Toxoplasmosis, a parasite that can be very dangerous to eat.

The risks range from flu-like symptoms such as muscle aches, fever and headaches, which can last for days and sometimes weeks.

Since moose are wild game, it is impossible to determine whether or not the moose you have hunted has toxoplasmosis, so it is best to avoid raw moose meat at all costs. Not worth the risk!

Health benefits of elk meat

Although it should not be eaten raw, cooked elk meat has quite a few health benefits.

Being an extremely lean piece of meat, compared to other meats it has an extremely low fat content.

Elk is about 1% fat, compared to beef, chicken, or pork, which can be anywhere from 35-55% fat. This also makes it low in calories compared to other meats.

Elk meat is packed with protein, with about 25 g of protein per 3-ounce serving. In the same 3-ounce serving, elk meat provides about 20% of the daily value for iron.

It’s packed with minerals and nutrients, including two types of B vitamins (niacin and riboflavin), zinc, and nearly 300 grams of potassium in one serving.

Compared to other meats on the market, elk meat is also low in sodium and carbohydrates.

For a wild animal, elk meat is a great meat to consume for these types of health benefits.

Why can’t I find moose meat anywhere?

Before we get into the different ways of cooking and incorporating elk meat into your kitchen, we need to answer one more question: where can I get elk meat in the United States?

Unfortunately, elk meat cannot be sold commercially in the United States . In fact, most game meat is illegal to sell.

There are some farms in the US that have very special regulations that allow the raising and sale of game meat. However, moose are not included in this.

It is not possible to go to a butcher and buy moose meat, even in places like Alaska and Canada where it is a popular delicacy.

Receiving and eating moose meat requires hunting the animal, which depending on the state or country you’re in has its own set of rules and regulations.

The hunting season, the number that can be taken, and other factors are regulated and make moose hunting a difficult and expensive hobby.

Most of the consumption of elk meat comes from people who have been hunting and eating elk for generations.

Not only hunting prowess is required, but also the ability to disassemble a nearly 1,000-pound animal and cut it into cookable pieces. 

The only exception to receiving non-game elk meat is if a hunter donates the meat to a butcher or other establishment. However, this is also rare and very difficult to regulate.

Unfortunately, if you’re looking for elk meat you’ll have to make friends with Alaskan and Canadian natives who have experience hunting elk. Or go hunting for a moose yourself.

Tips for Delicious Elk Meat

Here are some tips to ensure the best tasting moose meat:

If you are going to hunt elk, be sure to clean and ice the meat as soon as possible. This will not only add to the flavor, but will help prevent any foodborne illness.

Be sure to cook it to the right temperature, between 140 and 160°F . Undercooking exposes you to toxoplasmosis, and overcooking results in extremely tough, jerky-looking meat.

Cook with liquids such as wine, broth, or a sauce. Make it by stewing, roasting, or cooking in a slow or instant cooker . Since elk meat is such a lean piece, including liquid will help keep it from drying out.

How to use and cook different cuts of elk meat

Because elk is so large, has so many different cuts, and is a foreign meat to many people, here are some tips on how to use or cook the different cuts of elk meat:

The meat of the ribs can be very tough, so it would be convenient to use it to grind it to make hamburgers, meatballs or sausages.

Use moose trimmings and small pieces (such as neck meat) in sausages, stews, or even ground into hamburgers.

A piece of elk meat does not usually have a lot of fat, so it must be cooked with liquids and using a braising technique.

The short loin of elk should be cooked on the grill or in a cast iron skillet, similar to how you would cook a rib eye or T-bone steak. It would also work great in a cast iron skillet over an open flame.

Sirloins should be broiled or broiled, just like the short loin.

The rump is the point at which the elk meat becomes a roast and is a cut similar to that of a veal or rump roast. You should cook this piece, as you would beef, long and slowly with a lot of liquid.

You can eat the tongue, the kidney, the livers and the hearts , (the tongue can be marinated and the other pieces must be sautéed) but many advise against it.

Some argue that there are extreme heavy metals or other toxins, particularly in organ meat, so it’s up to you if it’s worth the risk.

Elk meat recipes and uses

There are many different cuts of elk meat, as we just discussed, so there are many different recipes for making delicious meals with elk meat.

One of the most popular ways is to make sausages, hamburgers, or meatballs from the ground meat or leftovers.

You can eat them like any other sausage, burger, or meatball: with sauces like mustard, on buns, or with pasta and marinara sauce.

Ground elk meat can also be used in dishes such as shepherd’s pie , an English delicacy, or any other stew or chili, as they often contain some form of liquid.

Another very popular recipe to use elk meat is elk bourguignon, because elk meat is a very lean piece.

Bourguignon is a French dish that often uses beef. It requires cooking the meat over low heat with red wine and lots of herbs. It also usually includes pancetta or bacon.

Due to the low and slow process and the inclusion of fat with the pancetta or bacon, bourguignon is the perfect dish to use for elk meat, as it needs liquid and fat to ensure it is juicy and tender when cooked.

Many people also like to put the elk meat in a pressure cooker, like an Instant Pot, or in a crockpot with broth and herbs and spices. With this type of meat you can make tacos or create a stew or soup.

If you have elk steaks, you can cook them just like you would a rib eye or beef steak. The best is a cast iron skillet. Be sure to include enough butter or oil so the meat doesn’t dry out.

Regardless of how you choose to cook your elk meat, you need to make sure that you use some type of liquid.

Whether simmering it with broth, or adding a sauce after cooking, liquid is necessary for this lean piece of meat.

Other game pieces you can try

If you are now interested in elk meat but are disappointed to learn how hard it is to get, there are other wild game meats on the market that are much more affordable and have similar qualities and uses.

Elk is considered venison, but buying it is illegal, so when you look online or at your local butcher shop for venison, you’re most likely looking for venison.

Deer meat is the closest venison meat to elk in texture, flavor, and uses. While elk meat is described as beef and game, deer meat is described as game but also rich and earthy.

Deer meat is also quite lean, like elk, so they require similar cooking processes. Both types of meat need a lot of liquid or fat and taste best when cooked over low heat.

Antelope is another option that can be purchased in the United States . It is actually considered one of the least juicy meats on the wild game market.

However, it requires cooking processes similar to other wild game meats, as it is also extremely lean.

Another much more accessible wild game meat is rabbit . Unlike elk and deer meat, in the United States there are restaurants that include rabbit on their menu.

Some states are California, Illinois, and Louisiana. 

Compared to deer and elk meat, rabbit tastes more like chicken with a gamey and spicy flavor. It is also quite lean and needs a lot of liquids and fats when cooked.

Related questions

Now that we’ve gone over the flavor of elk meat and how to use it in your next recipe, as well as other types of wild game you can try, let’s take a look at some related questions!

How is elk meat stored?

The best way to store elk meat depends on whether it’s cooked or raw, and when you plan to eat it.

Raw elk meat can stay in the refrigerator for about two days before cooking . However, these two days are from the time the elk is hunted and cleaned.

Since raw elk meat does not have a long shelf life in the refrigerator, it is best to store elk meat in the freezer. You must wrap it in freezer paper to ensure its freshness . It can last in the freezer for up to a year. 

Cooked elk meat should last in the fridge for 3-4 days, but most likely 3.

How can you tell if elk meat has gone bad?

There are a few factors that can determine whether or not your elk meat is safe to eat.

The first and best way to tell if elk meat has gone bad is by smell. If it is inedible, it will obviously smell spoiled and rancid.

Remember that this is not the same as smelling game meat. Spoiled elk meat will obviously smell musty compared to the smell of game.

If the elk meat is slimy, sticky, or appears to have a film coating on it, it is inedible. 

Any sign of mold or freezer burn is also a sign to throw away the elk meat. 

Discoloration can also be a sign that the elk meat is spoiled. However, oxidation sometimes turns bright pink meat slightly brown, so don’t worry too much about it.

Conversely, if the elk meat is gray and very dull, it may not be edible.