Smoked Elk Roast
Smoked Elk Roast is a lean, gamey meat dish typically prepared by slow-smoking a whole elk shoulder or leg over hardwoods like hickory or oak. Originating from North American hunting traditions, especially in the Rocky Mountain region, it's seasoned with herbs and spices before smoking to enhance its rich, earthy flavor.
🍽️ Nutrition at a glance
This dish is extremely high in protein and very low in carbohydrates, making it a nutrient-dense option. A typical serving provides a significant amount of iron, zinc, and B vitamins, with a calorie count that's relatively low for its high protein content.
Nutrition breakdown
| Calories | 215 kcal |
| Protein | 38 g |
| Carbs | 0 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 75 mg |
| Iron | 3.5 mg |
| Zinc | 6.2 mg |
| Niacin (B3) | 8.5 mg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 2.1 mcg |
| Phosphorus | 280 mg |
| Selenium | 22 mcg |
| Potassium | 380 mg |
Per 1 serving (170 g) · estimated, varies by recipe
💡 What's interesting
Culturally, elk meat represents a connection to wild game harvesting and sustainable hunting practices. Nutritionally, it's one of the leanest red meats available, with a favorable omega-3 to omega-6 fatty acid ratio compared to conventional beef.
