Braised Elk Roast
Braised Elk Roast is a slow-cooked, savory dish featuring tender elk meat simmered in a flavorful liquid, often with aromatics like onions, garlic, and herbs. This preparation method transforms the lean game meat into a succulent, fall-apart roast, and it's a popular choice in North American cuisine, particularly in regions where elk hunting is a tradition.
🍽️ Nutrition at a glance
This dish is an excellent source of high-quality protein and is relatively low in carbohydrates and fat compared to other red meat roasts. It provides essential nutrients like iron, zinc, and B vitamins, particularly B12, with a typical serving containing roughly 250-300 calories.
Nutrition breakdown
| Calories | 270 kcal |
| Protein | 38 g |
| Carbs | 2 g |
| Fat | 12 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 450 mg |
| Iron | 4.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 6 µg |
| Niacin (B3) | 10 mg |
| Phosphorus | 300 mg |
| Potassium | 400 mg |
| Selenium | 35 µg |
| Riboflavin (B2) | 0.4 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, elk is a traditional game meat for many Indigenous peoples and modern hunters in North America, representing a connection to sustainable, wild-harvested food. Nutritionally, it's prized for being leaner than beef while offering a rich, slightly sweet flavor, making it a nutrient-dense choice for those seeking high protein with less saturated fat.
