On a cozy winter night in, try slow-simmering this low-fat, high-protein elk meat for a deliciously tender yet wholesome stew. Elk has a taste somewhat like venison, but with a mild, slightly sweet dimension. These stew morsels are cut mostly from the shoulder/neck area (along with other trimmings), so they can be tough in texture, but slow-cook them for several hours and they'll really soften up and unleash their delicious flavor. Stewing is particularly effective since the water reaches all parts of the meat and tenderizes it thoroughly. But any slow-cooked recipe can put it good use, including chili, curry, or even a fancy bourguignon. We source our Elk Stew Meat from Broadleaf, one of America's premier distributors of specialty meats. Their elk comes from free range New Zealand elk fed a natural grass-based diet free of hormones, steroids or GMOs. Broadleaf also presents other specialty meats such as Australian Wagyu beef, New Zealand venison and Texas wild boar, all from sustainable, humane and reputable sources.