Elk Burgers
In just grilled up a pair of elk of burgers for lunch. Elk has an interesting taste to it: it’s at once stronger and lighter than beef, with its own slightly peppery flavour. The one problem is that it is so low in fat: one really should add maybe a teaspoon of suet or lard (poss. a tablespoon?) per pound of ground elk to get a good, juicy burger. But as a meat, it has a lot to say for itself.
I’ve been told that American elk is the same as European red deer—no idea if that’s true, but if it is then it explains why many of the mediæval receipts for venison call for larding.
