Meat
Liver
Elk liver is soft, iron-rich offal—quick pan work, pâté or traditional fries. Stronger in older wild animals. Soak briefly if you want milder taste, sear pink to medium, avoid chalky well-done. Onions, acid and herbs balance richness.
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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 6.64 g
- Saturated Fat 2.66 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.33 g
- Polyunsaturated Fat 1.65 g
- Cholesterol 294 mg
- Sodium 61.2 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72.3 g
- Energy 136 kcal
- Water 72.3 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.64 g
- Saturated Fat 2.66 g
- Monounsaturated Fat 2.33 g
- Polyunsaturated Fat 1.65 g
- Omega-3 0.25 g
- Trans Fat 0.13 g
- Vitamins 5327 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 3.23 mg
- Vitamin B3 — Niacin 12.8 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 41.5 µg
- Vitamin B9 — Folate 257 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 407 mg
- Major Minerals 399 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 294 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 3.23 · vitamin-b3-niacin: 12.79 · vitamin-b5-pantothenic-acid: 7.4 · vitamin-b6: 0.42 · vitamin-b7-biotin: 41.5 · vitamin-b9-folate: 256.8 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
European settlers adopted elk roasts and jerked meat on the frontier; liver of elk took a named place in that kitchen trade.
Farmed elk and wapiti ranches supplied restaurants with consistent lean red meat. Cooks treated liver of elk as a cut with its own timing and sides.
As elk cookery specialised, liver was portioned and sold ready for the pan. Indigenous North American hunters used elk as primary large-game meat.