Elk vs. venison

After cooking elk more or less the same way I cooked venison a while ago I'd say the difference in taste is not very big, unless you're a cook or otherwise an expert.

Both were marinated in red wine with some salt, pepper and fresh rosemary and thyme, and then roasted slowly in the oven in a pot with the lid on. Venison is a bit darker and, in my opinion, has a slightly stronger taste, but both are very good lean meat.

Both are excellent with roast vegetables, by the way.