Elk

Elk is the meat of the elk or wapiti (Cervus canadensis), one of the largest deer in the world, native to North America and eastern Asia. Deep brownish-red, fine-grained and even leaner than ordinary venison, it has a clean, sweet, mildly gamey savour; with almost no marbling it overcooks to dryness fast and is best served rare to medium or slow-braised.