Cooking Tips for Deer and Elk Meat

While this rich red meat needs only salt and pepper to enhance its natural flavour, it pairs well with a world of herbs and spices and provides an elegant showcase for seasonal ingredients. Deer and elk meat are distinctively different but interchangeable in recipes (the proportions of cuts will vary).

• Farm-raised deer and elk meat is available in familiar cuts, such as steaks, racks, loins, medallions, burgers, sausages and stew meat.
• Do not overcook! Because this lean red meat has no marbling, it should be cooked quickly on high heat or slowly cooked on low heat.
• Cook meat to medium-rare to prevent it from drying out. It should remain crimson when cooked.
• For rare, cook to 140°F (60°C). For medium-rare, cook to 150°F (65°C).
• It is ideal to remove the meat 5-15 minutes prior to desired doneness and tent with foil or allow to rest in a warm (not hot) area such as the stovetop. This allows the meat to relax and the juices to balance. Your meat will be cooked to perfection, juicy and tender.
• Save the bones and trimmings for a rich, delicious stock.
• Since deer and elk are both extremely lean, shrinkage during cooking is minimal. With its dense texture and rich flavour, a 6-oz. portion is ideal.

Spring/Summer

• Brush steak and chops with olive oil then grill.
• Serve with fresh herbs, asparagus, morelles and chanterelles.
• Grill kabobs with a dusting of cumin and nutmeg.
• Serve with yogurt sauce.
• Deer and Elk Meat make upscale sausages and burgers.
• Pair slices of deer and elk meat with peppery argula and mizuna.

Fall/Winter

• Serve rack of deer and elk with rich foods such as fois gras or prunes.
• Accompany with hearty root vegetables.
• Prepare hearty stews, osso bucco and curries with less tender cuts.
• Crushed juniper berries are a classic flavouring.
• Serve with red wine or cream sauce.