Meat
Bone
Elk bones and frames build stock—collagen, residual meat and savoury juices. Large cervid lean red meat is milder than some wild venison when farmed or young. Roast first for brown stock or simmer gently for a lighter pot; strain and cool. Essential base for sauces in North American and northern European game cookery.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.2 g
- Saturated Fat 6.49 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.49 g
- Polyunsaturated Fat 3.23 g
- Cholesterol 68.5 mg
- Sodium 62.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.3 g
- Energy 266 kcal
- Water 48.3 g
- Protein 30.1 g
- Fat 16.2 g
- Saturated Fat 6.49 g
- Monounsaturated Fat 6.49 g
- Polyunsaturated Fat 3.23 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.76 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 655 mg
- Major Minerals 653 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.76 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As elk cookery specialised, bone was portioned and sold ready for the pan. High-protein lean marketing put elk steaks into specialty butchers nationwide.
European settlers adopted elk roasts and jerked meat on the frontier; bone of elk took a named place in that kitchen trade.
Farmed elk and wapiti ranches supplied restaurants with consistent lean red meat. Cooks treated bone of elk as a cut with its own timing and sides.