It is true that one of the best meals from an elk is a potroast; whether from some tough chunk of meat from a hamstring or shoulder makes little difference. Slow cooked in a little pot roast juice saved from the last roast, and with onions, cooked as long as the meat, and then potatos, carrots, and parsnips (even turnips) added for about the last hour, it is almost impossible to beat. You have a warm, wonderful scent enveloping you as you wait for dinner. In a crockpot, you can set it to going in the morning before a day afield, and come home to dinner waiting, even if you are late after a hard day out. Frozen potroast leftovers reheated makes a great meal to start off elk camp.
I think we all thought "choice" cuts with the question, but without a doubt many wonderful meals can be produced from the less choice cuts, as well. And, yeah, elk burgers are wonderful. Hapiness is a freezer full of elk, every scrap.
