Size:	Two 8-rib racks (Approx. 10lbs total).
Features:	Frenched, Individually Vacuum Packed, Frozen
Origin:	Canada

Far larger than venison racks, elk racks can be roasted whole for an impressive bone-in roast or sliced into individual bone-in elk ribeye steaks.  Alternatively the meat can be cut off the bones and turned into elk cutlets.

The bones on these racks have been professionally trimmed, with their finger meat, connective tissue, and fat removed for a far more impressive presentation. 

Elk is considered by some people to offer the best flavor of all the venison game meats (deer meat, elk meat, antelope meat, moose, etc). When compared to deer meat and antelope meat, its flavor is on the beefier side, making it a great choice for stews and burgers. Because it’s very low in fat and cholesterol and high in zinc and iron, elk is a healthy alternative to beef.

Store elk racks in your freezer until you’re ready to use them, then thaw only as many as you need.

Thawing Tips

If roasting elk racks whole, start by searing them on all sides to develop a flavorful crust, then move them to a 450 degree oven to roast until a few degrees short of your desired internal temperature (use a meat thermometer).  Remove them from the oven, and let them rest (covered) for about eight minutes before carving and serving.  During this time they will continue to cook the last few degrees due to residual heat. 

Elk rib chops can be grilled, broiled, or pan roasted, while medallions are best pan fried.

Consider pairing elk with some of these ingredients: huckleberries, cognac, chestnuts, blueberries, cranberries, red wine, high quality bacon, raisins, cherries, star anise, fresh savory, cardamom, wild mushrooms, oranges, currants, sunchokes (aka Jerusalem artichokes), port, peppercorns, apples, vinegar (balsamic, sherry or red wine), and/or chestnuts.

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