Slow cooking game meat works wonders for tougher cuts. Use low temperatures, a bit of liquid, and a lot of time to break down tough sinews and achieve that fall apart texture. The neck, rump, shoulder, shanks are ideal areas for slow cooking, braising, or roasting.
Sear
Cook tender pieces of meat hot and fast. This prevents lean cuts like the tenderloin from drying out and maintains the natural flavor. coat steaks in a simple spice rub and sear for 2-3 minutes on each side. Shoot for medium rare to medium and use a cast iron pan for a beautiful crust.
Stay Safe
When cooking elk, it will most likely be coming from your freezer. Avoid contaminating the meat or getting sick by thawing it correctly. Move the meat to the refrigerator two days before you plan to cook it. Can't wait? Place the meat in a bowl and thaw under cold running water.
The size of an elk's antlers depend on their sunlight intake, which leads to increased testosterone levels, and bigger antlers.
