Elk Frenched Shoulder Racks
10 individually vacuum sealed racks, approximately 1 lb. each, (about 10 lbs.)
Shoulder racks are short 4-rib racks from the front end of the loin. The meat in this section is less desirable than the middle portion, and thus more affordable. Shoulder racks can be prepared similarly to other elk racks.
These racks have been Frenched (had portions of their bones scraped clean of meat & connective tissue) for a more elegant presentation.
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.
Store elk shoulder racks in your freezer until you want to cook them, then thaw as many packs as you need.
RECIPES & TIPS
Frenched shoulder racks can be prepared similarly to full elk racks, lamb racks, etc. They’re typically seared, then roasted or cooked sous vide & then seared. After cooking they can be sliced into single or double-rib chops for plating.
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.