Wild elk from Finland. The meat has a taste somewhere between beef and venison and is higher in protein and lower in fat and cholesterol than beef, pork, and chicken and it is a valuable source of protein.
Perfect on top of your rye bread or in sauces and soups. You can also make the content to steaks: just remove the lid and the bottom, take the meat out as a whole and cut into steaks. Fry on a pan or on the grill. Accompany with blackcurrant jelly.
The Nordic elk (Alces alces) is called Moose in North American English