Elk Roast with Root Vegetables
Elk Roast with Root Vegetables is a hearty, slow-cooked main dish featuring tender, lean elk meat roasted alongside a medley of root vegetables like carrots, potatoes, and onions. It is a classic preparation often associated with North American cuisine, particularly in regions where elk is hunted, such as the Rocky Mountains and Pacific Northwest.
🍽️ Nutrition at a glance
This dish is an excellent source of high-quality protein and is relatively low in carbohydrates and fat, depending on the cut of elk and cooking method. A typical serving provides a good amount of iron, zinc, and B vitamins, with a rough calorie ballpark of 300-400 kcal.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 42 g |
| Carbs | 18 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 450 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Potassium | 850 mg |
| Vitamin B12 | 5 µg |
| Niacin (B3) | 12 mg |
| Phosphorus | 380 mg |
| Selenium | 25 µg |
| Vitamin B6 | 0.8 mg |
Per 1 serving (approximately 300 g) · estimated, varies by recipe
💡 What's interesting
Elk meat is a wild game protein that is significantly leaner than beef and is often praised for its rich, slightly sweet flavor. Nutritionally, it offers a sustainable, high-protein option that is naturally low in fat and cholesterol compared to many conventional red meats.
