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