Today Gourmet Elk Medallions (16-4oz Medallions)

Elk medallions are thick and round, superbly tender, and the perfect size and shape for a sophisticated presentation Elk meat has a rich and intense red color with a sweet and fine texture Elk meat is naturally raised without hormones, antibiotics, or steroids, and the animals are allowed to roam freely on fertile pastures Elk meat is rich in protein and low in fat, with a lower fat content and healthier fat composition compared to beef Elk meat is a good source of various minerals and vitamins, including iron, riboflavin, and niacin PREPARATION INSTRUCTIONS: Elk meat appears darker than beef because it isn’t marbled with fat. This also means elk meat requires less cooking time and temperature than other meat. Cook it in a slow oven at 275°F (135°C). Slow cooking at this temperature will give you the most flavorful meat. Larger, less tender cuts such as chuck need moist cooking. Crock pot cooking works well. If you are broiling elk, turn a few minutes before you would turn other meat. Elk is best in the rare to medium range. In general, game meat has less fat than meat from farm-raised animals, which makes it somewhat dry. Elk meat does well in stews and soups. Marinate it first to stir-fry it or cook it as a steak. Keep it on a covered plate for 5 minutes, and slice it against the grain to keep it tender.