They are, by far, the most popular duck in Europe and are quickly gaining popularity here for good reasons. Muscovy duck has a unique taste that is meaty and flavorful. Muscovy duck is also quite versatile. Breast meat can be broiled, grilled, roasted or sauteed with equal success. Elk Elk is the second largest member of the deer family.
Elk is very dark and coarsely grained.
It can be described as the sweetest of the deer meats. Elk can be cooked in the same way as venison. Emu Emu is lean, tender red meat with a light, delicate flavor similar to prime-quality beef. Emu is extremely low in fat, with very little cholesterol. The best cooking methods are sauteing or quickly grilling over hot coals to medium rare.