Generally speaking, Elk is milder than venison.
I've eaten it on several occasions, beasts that my father shot (so wild) and in restaurants (so farmed). The tenderloin and rack are fantastic as steaks. The rest is best cooked wet, if not ground and used in lots of different ways
The comments about tartare and rare are critical - the meat is very lean so there little muscular fat to keep it moist and onve the protein is totally de-natured, it pushes out all of the moisture leaving little flavor.
Damn good eats.