Proper care must be taken when preparing elk, bison and venison. These are very lean sources of protein that must be carefully cooked for the finest dining experience.

Steaks- Grilled, broiled, or sauteed to a rare or medium rare with a good amount of internal juice. Outside can be seared to hold moisture.

Roasts- For slicing buffet style, roasts should be left on the medium rare side. For pot roast/crock pot style, roast slow (200° 5-6 hours will fall apart). Cook covered to hold moisture.

Burgers/Brats- Grill, fry, or broil. Sear both sides to hold moisture and cook to desired temperature or doneness.

Temperature- 130°-135° Rare 135°-140° Medium Rare 145-150° Medium(No pink) 150°+(Jerky!)

Want more info on how to properly cook elk? Call us at 763-428-8561. We will be happy to give you advice for better enjoyment of the finest meats available.