Elk

Elk has a deep, savoury flavour often compared with venison, but it is usually milder and less gamey than some wild deer. Its lean meat can dry out quickly, so avoid cooking steaks for too long.

Pat the steak dry, sear it in a very hot pan for about 2–3 minutes per side, then check the centre with a meat thermometer. Rest it for 5 minutes before slicing across the grain; elk is lean, so a little oil or butter helps during cooking.

Yes. Elk shoulder or another braising cut works well in a stew: brown it first, then cook gently with stock and vegetables until tender, usually about 6–8 hours on low. Avoid using a slow cooker for lean steaks or backstrap, which can turn dry.

Elk pairs well with earthy, tart flavours: try roasted root vegetables, mushrooms, juniper, blackcurrant or a sharp berry sauce. It also works in a venison-style pie or stew with ale and thyme.

Keep fresh elk sealed in the coldest part of the fridge and cook it within a few days, or freeze it sooner for longer storage. Thaw frozen meat in the fridge, not on the worktop, and use it promptly once thawed.

No. Elk and moose are different animals, although the names can be confusing across regions. In the supplied food comparisons, elk has 23 g protein per 100 g, while moose has 22.2 g.

Yes. A 100 g portion provides 23 g of protein; a cooked portion about the size of your palm is a practical serving.

Yes. Elk is a source of iron, with 2.8 mg per 100 g. It also provides 2.4 mg of zinc per 100 g.