Elk meat is lean and low in fat. When cooking elk meat, be careful not to over-cook the meat to prevent it from drying out and to maintain its tenderness and flavor. When frying or barbecuing, sear the meat on high heat to seal in the juices, then continue to cook on lower heat to the desired doneness. Plan for faster cooking times with elk than with other meats. You can also massage olive or canola oil on the meat before cooking. This creates a seal on the meat which will help prevent drying.
Nutritional Comparison
Here's how a 100 gram (g) cooked portion of elk meat compares nutritionally with other lean meats.
| Meat | Calories | Fat (g) | Cholesterol (mg) | Protein |
| Elk | 146 | 1.9 | 73 | 30.2 |
| Chicken, no skin | 190 | 7.4 | 89 | 28.9 |
| Turkey, no skin | 170 | 5.0 | 76 | 29.3 |
| Beef | 211 | 9.3 | 86 | 29.9 |
| Pork | 212 | 9.7 | 86 | 29.3 |
| Veal | 196 | 6.6 | 118 | 31.9 |
| Duck | 201 | 11.2 | 89 | 23.5 |