Meat
Ground
Ground elk is minced meat for burgers, sauces, meatballs and pies. Large cervid lean red meat is milder than some wild venison when farmed or young. Very lean species need added fat for juiciness. Keep cold, season boldly with juniper, pepper, mushrooms, red wine, root vegetables and berry jelly, do not overwork patties, cook thoroughly in mixed dishes.
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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 11.6 g
- Saturated Fat 5.13 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.5 mg
- Sodium 59.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 59.3 g
- Energy 195 kcal
- Water 59.3 g
- Protein 23.2 g
- Fat 11.6 g
- Saturated Fat 5.13 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.4 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 357 mg
- Major Minerals 356 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.4 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Ground of Elk: composition reflects this culinary part relative to the whole ingredient.
History
Farmed elk and wapiti ranches supplied restaurants with consistent lean red meat; ground of elk took a named place in that kitchen trade.
Farmed elk and wapiti ranches supplied restaurants with consistent lean red meat. Cooks treated ground of elk as a cut with its own timing and sides.
As elk cookery specialised, ground was portioned and sold ready for the pan. Farmed elk and wapiti ranches supplied restaurants with consistent lean red meat.