79 © 2017 2019 DENVER LEGS An elk “Denver” leg is a whole leg that has been deboned and had its component muscles separated for easier use. Elk Denver legs are broken down into four muscles, compared to venison Denver legs that are separated into eight muscles. The four mus- cles in the leg are individually wrapped and can be use whole or cut down as roasts or can be portioned into elk medallions. It’s a more affordable alternative to premium cuts from the center of the body like the rack or striploin. BUTCHER INFORMATION: Cut from the Leg primal. Boneless & separated into four muscles. COOKING/PLATING TIPS: Because elk is so lean, Denver leg medallions & roasts will cook quickly. MENU TYPE: Medium Price Point. Elk roasts & medallions can be served on a wide variety of menus, particularly bistro, gastropub, French, German, and fine dining. STEW MEAT Approx. 2 x 5lb Elk stew meat is an affordable cut cubed from various hard-working muscles.It offers excellent flavor, but it needs to be turned into stew or slow-cooked until tender. BUTCHER INFORMATION: Cut from whole muscles. COOKING/PLATING TIPS: Stew meat should be braised until tender. It’s commonly used to make stews based on ingredients like beef or veal stock and red wine. MENU TYPE: Low to Medium Price Point. Elk stew can be served on a wide variety of menus, particularly bistro, gastropub, French, German, and fine dining. HINDSHANK OSSO BUCCO Osso bucco is a thick cut disk of leg meat with a portion of bone in the middle. It has a lot of flavor, but needs to be braised to become tender. Elk osso bucco typically needs to be braised longer than other varieties, like veal. Hindshank osso bucco is meatier than foreshank osso bucco, with a better meat-to-bone ratio. BUTCHER INFORMATION: Bone in. Cross-cut from the hind Leg primal. COOKING/PLATING TIPS: Elk hindshank osso bucco needs to be slowly cooked until tender. It will take significantly longer to cook than veal osso bucco. Because of this, it’s an excellent choice for sous vide braising. The braising liquid is typically then simmered down to a sauce consistency for serving with the osso bucco. MENU TYPE: Medium Price Point. Elk osso bucco can be served on a wide variety of menus, particularly bistro, gastropub, French, German, and fine dining.