Elk Medallions

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Medallions are a great cut for trying elk for the first time or throwing together a quick dinner. They’re adaptable to most dry heat cooking methods (sautéing, grilling, roasting, etc) and offer great flavor. At 4oz each, they’re about the right size for appetizers, small plates, or light meals. Multiple medallions can be served as a heartier meal.

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.

Size:

Vacuum sealed 1 lb. packs, 4 medallions per pack. (Choose 4, 8 or 10 lbs.)

Features:

  • Cut From the Leg
  • Free Range
  • Hormone Free
  • Antibiotic Free
  • All Natural (No Chemical Ingredients)
  • Vacuum Packed
  • Frozen

Origin:

New Zealand

Store elk medallions in your freezer until you’re ready to use them, then thaw them completely before cooking.

Thawing tips

Elk medallions can be cooked using a wide variety of dry-heat methods. Try them roasted (whole or butterflied & stuffed) or grilled, sautéed, cut up for stir fries, 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.

Cutlet & Medallion Recipes

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

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