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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.
B
wondering if it's any good and how gamey it is?
I had some a few years ago. Actually, my friend and I both ordered it and sent it back - it was inedibly awful. I could tell that the waiter was pissed, thinking we didn't understand wild game, but it tasted like a rusty nail. It was horrible.