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ground elk.

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ALSO KNOWN AS

elk mince

Recipes with ground elk + Add to pantry

SERVING

CALORIES

146

PROTEIN

22.6g

CARBS

FAT

5.2g

FIBER

This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 1.1 µg of vitamin K.

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories146kcal—

Protein22.6g45%

Carbohydrates0g0%

Fiber0g0%

Sugar0g0%

Total fat5.2g7%

Saturated fat2.1g11%

Trans fat0g—

Cholesterol55mg18%

Water71.2g—

MINERALS

Sodium50mg2%

Potassium312mg7%

Calcium5.0mg0%

Iron2.8mg16%

Magnesium22mg5%

Phosphorus200mg16%

Zinc4.5mg41%

Copper0.12mg13%

Manganese0.01mg0%

Selenium11.5µg21%

VITAMINS

Vitamin A0µg0%

Vitamin C0mg0%

Vitamin D0µg0%

Vitamin E0.20mg1%

Vitamin K1.1µg1%

Thiamin (B1)0.15mg13%

Riboflavin (B2)0.35mg27%

Niacin (B3)4.8mg30%

Pantothenic acid (B5)0.60mg12%

Vitamin B60.40mg24%

Folate (B9)5.0µg1%

Vitamin B122.5µg104%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 cup225g

1 tablespoon14.1g

1 teaspoon4.7g

1 oz28.4g

1 lb453.6g

1 ml0.9g

1 liter937.5g

HEALTH BENEFITS

Why eat it.

✓Extremely lean source of high-quality protein, promoting muscle growth and repair with fewer calories and less saturated fat than beef.
✓Excellent source of B vitamins, including B12 for nerve function and niacin (B3) for energy metabolism.

COOKING TIPS

In the kitchen.

1Due to its low fat content, cook ground elk quickly over medium-high heat and avoid overcooking to prevent it from becoming dry and tough. An internal temperature of 160°F (71°C) is recommended.
2Add moisture and fat by incorporating ingredients like sautéed onions, mushrooms, or a small amount of olive oil when forming patties or meatballs.
3Ground elk's rich, slightly sweet flavor pairs well with robust herbs like rosemary, thyme, sage, and juniper berries, as well as earthy spices like cumin and smoked paprika.
4Use as a 1:1 substitute for ground beef in recipes like chili, tacos, bolognese sauce, or shepherd's pie for a leaner, more flavorful alternative.

STORAGE

Keep it fresh.

Store fresh ground elk in the refrigerator at 40°F (4°C) or below and use within 1-2 days of purchase.
For long-term storage, wrap tightly in plastic wrap and foil or a freezer bag, and freeze at 0°F (-18°C) for up to 3-4 months for optimal quality.

FAQ

Frequently asked questions.

How much protein, calories, and fat are in ground elk?

Per 100 grams, ground elk contains approximately 146 calories, 22.6 grams of high-quality protein, and only 5.2 grams of fat, with 0 grams of carbohydrates. This makes it a very nutrient-dense option for those looking to maximize protein intake while minimizing fat and calories.

Is ground elk gluten-free?

Yes, pure ground elk meat is naturally gluten-free. As an unprocessed meat, it does not contain any wheat, barley, or rye. However, always check labels if purchasing pre-seasoned or processed elk products to ensure no gluten-containing additives have been included.

Is ground elk keto-friendly?

Absolutely, ground elk is highly keto-friendly. It contains zero carbohydrates, is rich in protein, and provides a moderate amount of healthy fats, making it an ideal food for maintaining ketosis. It's a great way to get essential nutrients while adhering to a ketogenic diet.

How do you cook ground elk?

Ground elk can be cooked similarly to ground beef, but due to its leanness, it cooks faster and can dry out if overcooked. Brown it in a pan, breaking it up, until it's no longer pink. It's excellent in chili, tacos, burgers, meatballs, or as a base for sauces, often requiring less draining of fat.

What does ground elk taste like?

Ground elk has a distinct, slightly richer, and often sweeter flavor than ground beef, with a mild gamey note that is less pronounced than venison. It's very lean, so it has a less greasy mouthfeel. Many describe its taste as clean and earthy.

How long does ground elk last?

Fresh ground elk can be stored in the refrigerator for 1-2 days. If frozen, it can maintain its quality for 3-4 months in a standard freezer, or even longer (up to 6-12 months) if vacuum-sealed and kept at 0°F (-18°C) or colder. Always thaw in the refrigerator.

RECIPES