Bone-In Elk Legs

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3 legs (approximately 45 lbs.) | Free Shipping

Bone-in elk legs offer bold flavor and are typically roasted whole. They can also be deboned & broken down into their component muscles for cutting into medallions, faux filets & more (we recommend ordering elk Denver legs instead to save time).

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


3 individually vacuum sealed legs, approximately 15 lbs. each (about 45 lbs.)


  • Bone-In
  • Femur On
  • Cervena
  • Grass-Fed
  • Free Range
  • No Hormone or Antibiotic Growth Promotants
  • GMOs are Illegal in New Zealand
  • Individually Vacuum Packed
  • Frozen


New Zealand

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

Thawing Tips

Bone in elk legs are typically either roasted whole or deboned & broken down into their component muscles for cutting into medallions, faux filets, etc.

If you haven’t cooked game meats before, keep in mind that elk has a lower fat content than beef and thus may cook faster than you’re used to.

Whole roasted elk legs should be rested, loosely covered, for 20+ minutes after cooking, but before before carving & serving to help prevent the juices from running out onto the cutting board.

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.

Recommended Internal Cooking Temperature:
The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.

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