Man, elk meat is my absolute favorite. It's super tasty and incredibly nutritious. Plus, if I shoot one, I get a massive amount of meat that I can freeze and eat over eight months or so. Imagine this, you're out there, stalking this majestic creature in the plains of Utah, often using bikes to do it because they don't leave a scent the way your feet do. Animals don't associate the sound of a bike with danger, so it's a really interesting evolution.

Elk, oh man, they're like these super athletes of the animal kingdom. They're always on the move, fighting off bears and wolves, and they have these giant swords, which we call antlers, growing out of their heads. They're like forest horses with freaking swords, it's wild!

And when it comes to cooking, you've got to understand, elk meat is a different game from your average beef. There’s little to no fat in the meat, it's dense especially in areas like the neck because of the weight of the antlers. So, you've got to cook it slow to keep it from drying out, make sure it's seared well on the outside, and cooked to medium rare, anything more and it dries out.

Now, some folks might say elk meat has a gamey taste. But I think a lot of that comes down to improper preparation or handling after the animal's been killed. If done right, it’s a great change from your regular store-bought steak. Once you try it, I swear, you're going to be hooked. It’s an incredible source of lean protein and a great way to mix up your diet.