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Elk Medallions - .95lb

Elk Medallions (New Zealand)
0.95lb (4 x~4oz Portions)

New Zealand Elk is mild and very tender. When cooked properly many people detect a light bit of flintiness similar to a Premier Cru from Chablis.  It is simply delicious and pairs surprisingly well with almost any spice combination you can dream up.

Health Benefits:
New Zealand Elk is rich in iron and low in fat, making it an ideal meat to include as part of a balanced diet. Venison is packed with many nutrients required for good health such as iron, zinc and a number of B vitamins including B-12, which is why it is called a nutrient dense food. Red meat is one of the best sources of easily absorbable iron (heme-rion). Venison contains more iron than any other meat, including more iron than beef and lamb.


  • Remove the venison and/or elk from the packaging and allow it to breathe.  The mild odor is natural and will dispel in minutes, and the meat will regain its rosy red hue.
  • Always pre-heat the cooking surface.  Elk and venison should be cooked fast over high heat due to its low fat content.   Brush or spray the grill or pan with oil before cooking; the added fat helps prevent sticking and drying out.
  • We suggest elk and venison be served medium rare to medium for optimum flavor and texture.
  • Use your favorite seasoning blend, salt/pepper combo or nothing at all. This product is flavorful on its own.
  • Because of its high protein and low fat levels, venison and elk will continue to cook for a while after it is removed from the heat.  Allow the meat to rest for 5 to 10 minutes before cutting and serving.

Customer Reviews

Based on 3 reviews
Elk medallions
Elk Medallions
Hi Alan. I am sorry to hear about the Elk not turning out as you wanted. With the 2 min per side, they should have turned out perfectly Med Rare Plus. These medallions are generally pretty tender under those cooking conditions, I have had them a few times now and I cook them the same. I am going to send you an email to offer some help with this situation. Thank you for the message!