Elk Medallions

Steakhouse tenderness, almost no fat. Cut from elk tenderloin, elk is the mildest of the game meats: richer than beef tenderloin but never gamey. It's the easiest first step into game.

Pack size: approx. 0.6 lb (about 10 oz), vacuum-sealed and frozen. That's a generous dinner for two. Priced at $65/lb.

Why elk

• One of the leanest red meats you can buy: about 2 g of fat per 100 g
• High in protein, iron and B12, so it's a great fit if you're training or watching macros
• Trimmed and ready to cook, with no waste

How to cook it

1. Thaw in the fridge overnight. Rest at room temperature for 20 minutes, pat dry and season generously.
2. Use a very hot pan with a little oil or tallow.
3. Sear about 2 minutes per side.
4. Pull at 125–130°F for medium-rare and rest 5 minutes.

Keep it medium-rare. Lean meat overcooks fast.

Great with: mushroom cream sauce, garlic mash, or a peppercorn crust.