Looking for low-fat alternatives in meat? Wanting a meat that’s delicious, easy to prepare, and cost not much more (if not the same) than prime-grade beef? Well then, if you don’t like to hunt, head straight for the closest Internet online store and do what many others are starting to do – buy elk meat!
When you buy elk meat and prepare it properly, you get a rich, unique flavor with a wonderfully palatable texture. But it’s what you don’t get that figures just as highly: less fat, calories, and heart-clogging cholesterol than beef, buffalo meat, venison – even chicken and turkey without the skin!
Now, to buy elk meat, you probably won’t be able to run down to your local supermarket, grocer, or even an accommodating butcher shop to get it. But when you do a search for this tasty, fine-textured meat online – look out! Purveyors from all over North America urge you to “Buy Elk Meat” at their Web sites for about 139,000 pages – and that’s only on Google! So that tells us somebody else has thought to buy elk meat – and with sales up, their reasons must be good.
At about $18 per pound for a good sirloin cut of steak, when you buy elk meat online, it pays to shop around. For that much money, you certainly want to buy elk meat that promises the best flavor and texture you can get. It’s also important to cook it properly. Here’s a recipe to do your elk right for when you do find and buy elk meat online:
Buy elk meat tenderloin and marinate overnight in:
1/4 cup vegetable or canola oil
3/4 cup soy sauce
1/2 cup fresh lemon juice
4 tablespoons Worcestershire sauce
2 tablespoons dried mustard
1 teaspoon freshly ground black pepper
2 teaspoons minced garlic
Prepare charcoal grill and when at medium-high heat (about 20 minutes after starting fire), place whole tenderloin on grill. Cook for about 15 minutes on each side for medium doneness. Allow to sit for 20 minutes before slicing. Makes a perfect main course meal when served with skewered, grilled kabobs onion chunks, cherry tomatoes, sliced green peppers, and hot-buttered corn on the cob on the side.