Elk

How it shapes the landscape

The elk is a major ecosystem engineer. Like its smaller cousin the red deer, it influences the natural regeneration of shrubs and trees. Their nibbling of herbs and the leafy components of shrubs and young tree seedlings helps promote natural regeneration. Their grazing and trampling help to maintain open clearings.

Where it likes to be

Elk occupy a wide geographical and altitudinal range from sea level to at least 1500 metres. They love the moister parts of deciduous and coniferous forests and can also be found in freshwater wetlands. 

They select leaves of birch, ash and willow trees in spring and summer, and browse twigs of various trees and dwarf shrubs in autumn and winter. Elk close their nostrils to submerge completely underwater for feeding. Submerged vegetation provides a higher proportion of the elk’s diet than it does for the hippopotamus.

How much space they need

Elk occupy a home range of several square kilometres to several hundred, depending on food availability. Their population size is regulated by wolf predation and the quality of habitat, particularly the availability of food. They undertake seasonal migrations of tens or hundreds of kilometres in some parts of its northern European range.

Background story

Closely related to the North American moose, this enormous semi-amphibious deer went extinct in Britain around 2000 to 3000 years ago. Overhunting across Europe in the 18^th and 19^th centuries caused substantial population declines and range loss, but the Eurasian elk survived to be the largest living deer now in existence. 

Today, it’s widespread in Scandinavia and Poland and is slowly moving west. There are now around 50 elk in the Oder Delta on the Polish/​German border.

Can we have them in Britain?

Before elk can be reintroduced to Britain, their habitat would need significant improvement, specifically, with more woodland and wetland areas. They thrive in regions with seasonal snow cover and don’t tolerate temperatures above 27 degrees Celsius for long, as they can’t sweat, and the fermentation arising from their digestion generates substantial heat.