Ground Elk Tenderloin
Cervus canadensisClinical Encyclopedia
Ground Elk Tenderloin provides 143 kcal, 22g of protein, 0g of carbohydrates, and 0g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Ground elk tenderloin is a lean and flavorful meat option, rich in protein and essential nutrients. It is a great alternative to traditional red meats, offering a unique taste and lower fat content.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Ground elk tenderloin can be cooked in various ways, including grilling, sautéing, or baking. Ensure it is cooked to an internal temperature of 160°F (71°C) for safety.
Smart Selection & Storage
Choose ground elk tenderloin that is bright red in color with minimal fat. Check for a fresh smell and avoid any packages with tears or excessive liquid.
Store in the refrigerator for up to 2 days or freeze for longer storage. Thaw in the refrigerator before cooking.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Supports muscle energy production and performance.
Promotes heart health and reduces inflammation.
"Elk meat is considered a delicacy in many cultures and is often praised for its rich flavor and nutritional benefits."
Myths vs Realities
Healthy Recipes
Elk Tenderloin Stuffed Bell Peppers
These vibrant bell peppers are filled with a savory mix of ground elk tenderloin, quinoa, and spices, making for a nutritious and satisfying meal.
- 4 large bell peppers
- 1 pound ground elk tenderloin
- 1 cup cooked quinoa
- 1 can black beans, rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup diced tomatoes
- 1/2 cup shredded low-fat cheese
- 1. Preheat the oven to 375°F (190°C).
- 2. In a skillet, brown the ground elk tenderloin over medium heat, then add quinoa, black beans, spices, and diced tomatoes, cooking until heated through.
- 3. Stuff the mixture into halved bell peppers, top with cheese, and bake for 25-30 minutes until the peppers are tender.
Elk Tenderloin and Sweet Potato Skillet
A hearty one-pan dish featuring ground elk tenderloin and roasted sweet potatoes, perfect for a quick and nutritious weeknight dinner.
- 1 pound ground elk tenderloin
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a large skillet, heat olive oil over medium heat and sauté onions and garlic until fragrant.
- 2. Add diced sweet potatoes and cook until tender, about 10 minutes.
- 3. Stir in ground elk tenderloin and thyme, cooking until browned; season with salt and pepper, then garnish with parsley.
Elk Tenderloin Lettuce Wraps
These fresh and crunchy lettuce wraps are filled with flavorful ground elk tenderloin, making a perfect low-carb and high-protein snack or meal.
- 1 pound ground elk tenderloin
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 head of butter lettuce
- Sliced green onions and sesame seeds for garnish
- 1. In a skillet, cook ground elk tenderloin over medium heat until browned, then add soy sauce, hoisin sauce, ginger, and garlic.
- 2. Stir until well combined and heated through.
- 3. Serve in lettuce leaves, garnished with green onions and sesame seeds.
Elk Tenderloin Chili
A hearty and spicy chili made with ground elk tenderloin, beans, and tomatoes, perfect for warming up on a chilly day.
- 1 pound ground elk tenderloin
- 1 can kidney beans, rinsed
- 1 can black beans, rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1. In a large pot, sauté onions and garlic until soft.
- 2. Add ground elk tenderloin and cook until browned, then stir in beans, tomatoes, chili powder, cumin, salt, and pepper.
- 3. Simmer for 30 minutes, stirring occasionally, and serve hot.
Elk Tenderloin Zucchini Noodles
A light and healthy dish featuring spiralized zucchini noodles topped with a savory ground elk tenderloin sauce.
- 1 pound ground elk tenderloin
- 4 medium zucchinis, spiralized
- 1 can crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh basil for garnish
- 1. In a skillet, sauté onions and garlic until fragrant, then add ground elk tenderloin and cook until browned.
- 2. Stir in crushed tomatoes and oregano, simmering for 15 minutes.
- 3. Serve over spiralized zucchini noodles and garnish with fresh basil.
Elk Tenderloin Tacos with Avocado Salsa
These delicious tacos feature seasoned ground elk tenderloin topped with a refreshing avocado salsa, perfect for a healthy twist on taco night.
- 1 pound ground elk tenderloin
- 1 tablespoon taco seasoning
- 8 corn tortillas
- 1 avocado, diced
- 1 tomato, diced
- 1/4 cup red onion, chopped
- Juice of 1 lime
- Cilantro for garnish
- 1. In a skillet, cook ground elk tenderloin with taco seasoning until browned.
- 2. In a bowl, combine avocado, tomato, red onion, lime juice, and cilantro to make the salsa.
- 3. Serve the elk in corn tortillas topped with avocado salsa.
Elk Tenderloin Quinoa Bowls
A nutritious bowl filled with ground elk tenderloin, quinoa, and roasted vegetables, perfect for meal prep or a wholesome dinner.
- 1 pound ground elk tenderloin
- 1 cup cooked quinoa
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1. Preheat the oven to 400°F (200°C) and toss mixed vegetables with olive oil, salt, and pepper; roast for 20 minutes.
- 2. In a skillet, cook ground elk tenderloin until browned, seasoning with salt and pepper.
- 3. Assemble bowls with quinoa, roasted vegetables, and elk, drizzled with balsamic vinegar.
Elk Tenderloin Meatballs with Zucchini Noodles
These flavorful meatballs made with ground elk tenderloin are served over zucchini noodles for a healthy, low-carb meal.
- 1 pound ground elk tenderloin
- 1/2 cup almond flour
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 medium zucchinis, spiralized
- 1 jar marinara sauce
- 1. Preheat the oven to 375°F (190°C) and mix ground elk, almond flour, egg, Italian seasoning, salt, and pepper to form meatballs.
- 2. Bake meatballs for 20-25 minutes until cooked through.
- 3. Serve over spiralized zucchini noodles with warmed marinara sauce.
Elk Tenderloin Stir-Fry
A quick and colorful stir-fry featuring ground elk tenderloin and a variety of fresh vegetables, perfect for a healthy weeknight dinner.
- 1 pound ground elk tenderloin
- 2 cups mixed vegetables (broccoli, bell peppers, snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Cooked brown rice for serving
- 1. In a large skillet or wok, heat sesame oil and sauté garlic and ginger until fragrant.
- 2. Add ground elk tenderloin and cook until browned, then add mixed vegetables and soy sauce, stir-frying until vegetables are tender.
- 3. Serve hot over cooked brown rice.
Elk Tenderloin Burgers with Sweet Potato Fries
Juicy elk tenderloin burgers served with baked sweet potato fries for a healthy and satisfying meal.
- 1 pound ground elk tenderloin
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 sweet potatoes, cut into fries
- 1 tablespoon olive oil
- Whole grain burger buns
- 1. Preheat the oven to 425°F (220°C) and toss sweet potato fries with olive oil, salt, and pepper; bake for 25-30 minutes.
- 2. In a bowl, mix ground elk, breadcrumbs, egg, garlic powder, salt, and pepper; form into patties.
- 3. Grill or pan-fry patties until cooked through, then serve on whole grain buns with desired toppings.
Frequently Asked Questions (FAQ)
Is ground elk tenderloin healthier than beef?
Yes, ground elk tenderloin is generally lower in fat and calories compared to beef, making it a healthier option.
How should I store ground elk tenderloin?
Store it in the refrigerator for up to 2 days or freeze it for longer storage.
Can I substitute ground elk for ground beef in recipes?
Absolutely! Ground elk can be used in any recipe that calls for ground beef, providing a unique flavor.
What is the best way to cook ground elk tenderloin?
The best way is to cook it over medium heat to avoid drying it out, ensuring it reaches an internal temperature of 160°F.
Is ground elk tenderloin safe for pregnant women?
Yes, as long as it is cooked properly to the recommended temperature.
Does ground elk tenderloin have a strong gamey flavor?
It has a mild gamey flavor compared to other game meats, making it appealing to many.
How much protein is in ground elk tenderloin?
It contains approximately 22 grams of protein per 100 grams.
Can I eat ground elk tenderloin raw?
No, it should always be cooked to ensure safety.