Elk Protein Bars
Wild power from Nature’s majesty
The best way to get your food is straight from the source—hunting it yourself. How else can you be sure that what you’re eating is really food? But these days, more of us live in an urban jungle than a natural one, so we have to trust — and hope — that the meat we buy came from a healthy animal that we would have deemed fit to eat if we’d had the chance to commune with it in nature.
Tanka + Onnit
The new Elk Bar is up to that standard – a hunter’s standard. Created in partnership with Native American Natural Foods, makers of the original Tanka Bar, this food bar offers delicious elk meat along with bison and bacon, and packs 21 grams of gourmet protein.
“Are you kidding me? These ELK bars are freaking fantastic! I had the first one gone before I threw the packing away!”
A Majestic Animal
Our elk are steroid-, hormone-, and antibiotic-free, and pasture-raised, making the bar a standout in its category for having USDA approval. For extra flavor, we’ve included two other high-quality meats: free-range bison, the same kind found in the classic Tanka Bar, and uncured, antibiotic-free, artisanal pork bacon — slow smoked using only genuine hickory chips. Hand-sourced from family farms in the Midwest, the bacon is processed right there in the heartland.
A Lakota Sioux Tradition
The new Elk Bar is the snack you’d make for yourself if all your meals began with picking up a bow and venturing into the forest. In fact, the bar is a variation on a traditional recipe used by the warriors of the Lakota Sioux tribe. Now you can carry on that tradition — even if you only need a bite during your commute, a long road trip, or any other time you can’t get real food.
- Elk has more protein per serving than chicken or beef
- Natural flavor that’s somewhere between beef and venison
- High in B vitamins, iron, and zinc
- President Theodore Roosevelt hunted and appreciated elk; he enacted legislation to protect them
Elk Bar Recipes
- ½ cup raw almond slivers
- ½ cup raw crushed cashews
- ½ cup raw walnut pieces
- ½ cup pecan halves
- ¼ cup blanched almond flour*
- ¼ cup unsweetened shredded coconut
- 2 tbsp. unrefined coconut oil
- ¼ cup organic maple syrup
- ¼ tsp. Ceylon cinnamon
- ½ tsp. Himalayan salt
- ½ tsp. vanilla extract
- ¼ cup dried tart cherries
- 1 Onnit Elk Bar, sliced 1” thick bites
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and spray lightly with coconut or avocado oil.
- In a mixing bowl, add the nuts, almond flour, shredded coconut, cinnamon, and salt.
- Add the coconut oil and maple syrup in another bowl, microwave for 30 seconds or until melted. Stir in the vanilla extract and pour over nut mixture. Toss to fully coat.
- Spread mixture flat on baking sheet. Make sure it’s flat, but compact to ensure that clusters will form. Bake for 20 minutes. Flipping carefully at the halfway point.
- Bake for an additional 7 minutes at 340 degrees Fahrenheit. Remove from oven, let cool.
- Break into clusters. Add the tart cherries and elk bar pieces. Store in an airtight container to maintain freshness!
- 1 lb. grass-fed skirt steak, thinly sliced
- 2 Elk Bacon Bison Bars, minced
- 3 tri-colored bell peppers, seeds & membranes removed, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tbsp. unrefined avocado oil
- 12-16 Siete Cassava flour tortillas
- Full-fat organic sour cream or Greek yogurt, to taste
- Queso fresco, to taste
- Fresh cilantro, for garnish
- 2 tsp. chili powder
- 1 tsp. cumin
- ½ tsp. smoked paprika
- ½ tsp. garlic powder
- 1 tsp. coriander
- ½ tsp. Himalayan salt
- Cayenne pepper, to taste
- In a large mixing bowl, add the skirt steak, minced Elk Bar, 1 tbsp. avocado oil and the spices. Toss to fully coat and set aside.
- Add the remaining avocado oil, sliced onion, and sliced peppers to a large cast-iron skillet on medium-high heat. You can also add a little rendered bacon fat here from the previous recipes if you want to add a little extra flava flave because who doesn't love bacon? Sautee for about 5-10 minutes until the vegetables soften and are golden brown along the edges.
- Push the veggies to the rim of the skillet, then add the meat in the center to cook. Once the meat is no longer pink--this will cook quickly--incorporate with the onions and peppers.
- Serve elk & steak fajitas with a warm grain-free tortilla. We love using Siete's Cassava flour tortillas! To quickly char the tortillas, add a little bacon fat or avocado oil to a pan on high. Cook the tortilla for about 20 to 30 seconds. For a keto-version, forgo the tortilla and enjoy over jalapeno cauliflower rice.
- Serving options: Serve fajitas with organic sour cream or full-fat Greek or Skyr plain yogurt for some added probiotics, queso fresco crumbles, and fresh chopped cilantro. If storing in fridge for meal prep, keep the meat, onions and peppers in an air-tight container, and the tortillas and toppings separate for maximum freshness.
- 1 lb. grass-fed ground beef
- 1 Elk Bacon Bison Bar, diced small
- 4 small Portobello mushroom caps
- ½ organic yellow onion*
- 1 cup shiitake mushrooms, stems removed & thinly sliced*
- 4 thick slices raw Swiss cheese
- ½ cup sauerkraut
- ½ tsp. Himalayan salt
- Ground black pepper, to taste
- 1 ripe avocado, sliced
- #Ingredients (Smoky Russian Dressing)
- ½ cup avocado oil mayonnaise
- ¼ cup ketchup, no sugar added
- 1 chipotle peppers canned in adobo
- 1 tbsp. diced pickles
- 1 tbsp. pickle juice
- Juice from 1 lime
- Preheat oven to 400 degrees Fahrenheit. Clean the mushroom caps with a damp paper towel and remove the caps. Place on a greased sheet pan. If you have a wire rack, bake on that to remove as much moisture as possible. Bake for 20 minutes.
- While the caps are cooking, make the patties and sauce. In a medium mixing bowl, add the ground beef, diced Elk Bar, salt and pepper. Incorporate with clean hands, and form into four patties. You want the patties to be about ½" larger than the diameter of the portobello mushroom cap. It will shrink slightly. And don't forget to indent the center with you thumb because it will also raise in the center when cooking.
- In a cast iron skillet (highly suggest greasing with rendered bacon fat) on medium-high heat, cook the patties to personal preference. Set aside.
- If you haven't already made the sauteed onions and mushrooms from the egg cups, then cook those now. If you have that ready, then get crankin' on the sauce. Blend all sauce ingredients in a blender or food processor until smooth.
- When Portobello mushrooms are done, remove from oven, and let cool. I like to remove excess moisture from them by wrapping in a paper towel and lightly pressing to remove liquid. Place back on sheet pan.
- Turn up oven temperature to a high broil. All abut 1 tbsp. of the onion and mushroom mixture to the mushroom caps, then add the burger patty, and top with the slice of cheese. Place in broiler for about 3 minutes, until the cheese melts.
- Remove from oven. Serve hot with sauerkraut, your homemade smoky Russian dressing, and sliced avocado.
Check out more recipes at Onnit Academy
“People say you are what you eat. But you're also what your food ate! It’s important to know where your food comes from so the right stuff gets in your body and the wrong stuff stays out.
In addition, having a diverse palate increases your coverage of key micronutrients.
I'd eat this elk bar if it tasted average, but since it’s delicious, I’ve started taking it with me everywhere I go – whether it’s out for a day on the boat, in the gym, or heading out of town.”
— Aubrey Marcus, Onnit Founder