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Elk Denver Leg

$110.00

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The Elk Denver Leg yields all the leg meat without the hassle of taking it off the bone (bone not included). We did the butchering so your yield is 100%. This is the whole muscle from which we cut our elk medallions from. You can portion or cook whole and slice. We always recommend cooking to medium-rare for this lean cut of meat. 

Fossil Farms sources our Elk from family-owned farms in New Zealand and Canada. The Elk graze naturally on grass, plants, leaves and bark. Our New Zealand Elk are 100% grass fed and grass finished. Our Elk Denver Leg is a part of the “Never Ever Program,” where antibiotics, steroids and hormones are never used.

Elk has more protein and less cholesterol than beef, pork, and even chicken. Elk is a great red meat alternative and a good source for iron, phosphorous and zinc. Elk tastes like a cross between Venison and Beef and is similar to them in color.

Weight: 4.5 LB. (AVG)Categories: All products, Elk

The Elk Denver Leg yields all the leg meat without the hassle of taking it off the bone (bone not included). We did the butchering so your yield is 100%. This is the whole muscle from which we cut our elk medallions from. You can portion or cook whole and slice. We always recommend cooking to medium-rare for this lean cut of meat. 

Fossil Farms sources our Elk from family-owned farms in New Zealand and Canada. The Elk graze naturally on grass, plants, leaves and bark. Our New Zealand Elk are 100% grass fed and grass finished. Our Elk Denver Leg is a part of the “Never Ever Program,” where antibiotics, steroids and hormones are never used.

Elk has more protein and less cholesterol than beef, pork, and even chicken. Elk is a great red meat alternative and a good source for iron, phosphorous and zinc. Elk tastes like a cross between Venison and Beef and is similar to them in color.

Customer Reviews

Based on 8 reviews
88%
(7)
13%
(1)
0%
(0)
0%
(0)
0%
(0)
J
Jacob Johnson

Elk Denver Leg

J
Juergen Gottszky
The meat is of great quality!

Fast shipping, great quality! Thank you guys for helping me with a very good roast. Here in Montana you have to hunt for such quality!

M
Malcolm Fulford
Elk

I haven't tried the elk leg yet. But I did eat the elk medallions, and they were delicious!!

L
Laura F.
Amazing Flavor

I must begin this review by thanking FF for the ridiculous sale on this denver leg. Otherwise, I would not have been able to afford it. So many thanks. I prepared a huge Le Creuset braiser of elk stew (oven roasted) with the usual suspects of carrots, onions, celery, and garlic For a twist I added some fresh fennel bulb and used not only beef broth but a local porter and a wee bit of strong brewed coffee for the stewing liquid. Several large bay leaves, salt and kampot red pepper were the only spices. Buttered potatoes were the bed for the stew. The meal was served piping hot on a cold night around a blazing fire. When the food arrived all conversation ceased. Grunts of appreciation and lip smacking was music to my ears. I cannot tell you just how good the stew turned out.
I also have had several meals of this elk seared hot and fast in a non-stick pan with leaf lard as the fat. I caramelized some whole garlic cloves in butter to smear on the warm elk. Served with an organic greens salad. Oh yeah. Medium rare is how I like this elk best.

R
Ricky Miano
Amazing!

The Elk Denver leg was amazing. Made a couple pieces in the grill and a couple pieces in stews. The meat was AMAZING ! Highly highly recommend!

Customer Reviews

Based on 8 reviews
88%
(7)
13%
(1)
0%
(0)
0%
(0)
0%
(0)
J
Jacob Johnson

Elk Denver Leg

J
Juergen Gottszky
The meat is of great quality!

Fast shipping, great quality! Thank you guys for helping me with a very good roast. Here in Montana you have to hunt for such quality!

M
Malcolm Fulford
Elk

I haven't tried the elk leg yet. But I did eat the elk medallions, and they were delicious!!

L
Laura F.
Amazing Flavor

I must begin this review by thanking FF for the ridiculous sale on this denver leg. Otherwise, I would not have been able to afford it. So many thanks. I prepared a huge Le Creuset braiser of elk stew (oven roasted) with the usual suspects of carrots, onions, celery, and garlic For a twist I added some fresh fennel bulb and used not only beef broth but a local porter and a wee bit of strong brewed coffee for the stewing liquid. Several large bay leaves, salt and kampot red pepper were the only spices. Buttered potatoes were the bed for the stew. The meal was served piping hot on a cold night around a blazing fire. When the food arrived all conversation ceased. Grunts of appreciation and lip smacking was music to my ears. I cannot tell you just how good the stew turned out.
I also have had several meals of this elk seared hot and fast in a non-stick pan with leaf lard as the fat. I caramelized some whole garlic cloves in butter to smear on the warm elk. Served with an organic greens salad. Oh yeah. Medium rare is how I like this elk best.

R
Ricky Miano
Amazing!

The Elk Denver leg was amazing. Made a couple pieces in the grill and a couple pieces in stews. The meat was AMAZING ! Highly highly recommend!

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