Specialty ProductsIf Wapiti Ways elk meat and elk Specialty products haven't been on your menu you don't know what you have been missing. Whether on your dinner table at home, on your plate at your favorite restaurant, or on the barbeque at the family gathering, elk meat is the tasty nutritious choice.
Are you watching your waistline, joined the Atkins revolution, dieting Heart Smart, or simply making healthy choices for a healthy life? Wapiti Ways naturally raised, Alberta ranched elk is the right choice for your plate and your palate.
Not only is Wapiti Ways elk meat a delicious alternative, high in protein
and iron, and low in calories, fat and cholesterol, but all of our elk
are carefully screened for TSE antigens by the Food Safety Division
of Alberta Agriculture using the Bio-Rad Elisa Test. This makes Wapiti
Ways elk meat the safest, healthiest, and most delicious red meat protein
choice available today.
Cooking Elk Meat
Since elk meat is lower in fat that other meats it reaches your desired doneness quicker than other meats. Studies at the Agriculture and Agri-Food Canada Research Station in Lacombe, Alberta, have shown that elk is generally more tender than beef.
When Wapiti Ways elk meat is cooked right you will end up with a meat that is rich and robust with a slightly sweet taste, high in protein, iron and B vitamins, low in fat and cholesterol.
Thaw thoroughly in the bottom of your refrigerator. Prepare a DRY rub of your choice and thoroughly rub into thawed steaks. Set temperature of cooking implement at MEDIUM (roughly 300 degrees). Sear each side of steak for one minute. Turn over, and cook for an additional 4 to 6 minutes. Degree of doneness should be RARE to MEDIUM RARE.
Thaw thoroughly in the bottom of your refrigerator. (Hint: One inch of frozen meat takes approximately 5 hours to thaw in the bottom of a refrigerator). Set temperature of cooking implement at 350 degrees (medium). Use a dry rub on the roast. If using a roasting pan, add a small amount of water, then cook for 1 and 1/4 hours. At this time, insert a meat thermometer into the center of the elk roast. When the thermometer temperature reads 140 degrees, the roast is ready. If not, keep cooking and testing temperature at 10 minute intervals until done. Remove roast from oven. Let rest for 15 minutes on the counter, then carve and enjoy.
Crockpot (Slow Cooker) Method: Place shanks in a crockpot with 1 1/2 cups of water, seasonings and a large mixture of your favorite vegetables. For a two setting crockpot, use the high setting for 7 1/2 to 8 hours or until meat comes away easily from the bone. For a three setting crockpot, use the Medium setting for the same amount of time. (Hint: You may wish to judge when to add vegetables as the softer vegetables will take considerably less time than root vegetables like potatoes, carrots and celery.)