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Elk Tenderloin 12-13 OUNCE ROAST;
Preheat oven to 350°F.
Pat tenderloins dry with paper towel. Season meat with pepper. Heat 2 tablespoons olive oil in ovenproof skillet. When almost smoking, sear tenderloins on all sides. Drain off extra oil and put pan with elk in preheated oven.
Roast until internal temperature reaches 130-140 degrees.
Season with sea salt and let rest 5-10 minutes, depending on size. 
Slice to serve.  

1. Preheat grill to medium-high.
2. Brush tenderloin with olive oil and season with salt and pepper.
3. Grill, turning once for 10-12 minutes, continue cooking till desired temperature is reached.
4. Let sit for 5- 10 minutes before slicing.    

Elk is not difficult to prepare if you follow some basic rules.

Do not overcook. The longer you cook Elk, the more likely it is to become dry.
This is the cardinal rule. Elk should be cooked to no more than 130-140 degrees Fahrenheit of internal temperature. At 150 degrees the meat starts to dry out because of its lack of fat.
The use of a meat thermometer is the best way to determine when the meat has reached the desired degree of doneness. Let the meat rest in the juices, covered for 10-15 minutes before serving.
Frying/Browning should be done very quickly - do not overcook! Again, let it rest, covered, before serving. Use tongs when turning or picking up elk meat. A fork will pierce the meat and cause some of the flavorful juices to escape during cooking.
Farm-raised Elk is tender and does not have any "wild" taste.