Ultimate Juicy Elk Backstrap Recipe: Grill, Pan & Oven!

Why You’ll Absolutely Love This Elk Backstrap Recipe

Imagine sinking your teeth into a perfectly cooked elk backstrap, tender and bursting with flavor. Are you dreaming of a restaurant-quality meal right in your own kitchen, without the fuss? This elk backstrap recipe delivers exactly that – a succulent, melt-in-your-mouth experience that’s surprisingly simple to achieve. Whether you’re a seasoned hunter with a freezer full of elk or simply looking to try a new, lean protein, this recipe will become your go-to. Get ready to impress your family and friends with the most delicious elk backstrap they’ve ever tasted!

This recipe isn’t just about cooking elk; it’s about unlocking its incredible potential. We’ll guide you through grilling, pan-searing, and oven-roasting methods, ensuring perfect results every time. Prepare for a truly unforgettable culinary adventure – keep reading to discover the secrets to amazing elk backstrap!

Printable Recipe Card: Your Easy Elk Backstrap Guide!

Ultimate Juicy Elk Backstrap Recipe: Grill, Pan & Oven!

Unlock the secrets to perfectly cooked elk backstrap with this easy-to-follow recipe! Learn how to prepare tender and flavorful elk backstrap that will impress even the most discerning palates. This guide includes tips for achieving optimal tenderness and a delicious crust, making it ideal for a special dinner or a hearty family meal. Get ready to savor the rich, wild flavors of elk!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American, Wild Game

Servings 4 people

Calories 350 kcal

Equipment

• 1 Cast Iron Skillet 12-inch, oven-safe
• 1 Baking Sheet Optional, for roasting vegetables
• 1 Meat Thermometer Instant-read, crucial for accuracy

Ingredients

  

Elk Backstrap

• 2 lbs Elk Backstrap Silver skin removed, about 2 inches thick
• 2 tbsp Olive Oil Extra virgin
• 1 tbsp Butter Unsalted
• 2 cloves Garlic Minced
• 2 sprigs Fresh Rosemary Or 1 tsp dried rosemary
• 1 tsp Salt Coarse sea salt, or to taste
• 1 tsp Black Pepper Freshly ground, or to taste

Instructions

 

• Pat the elk backstrap dry with paper towels. Season generously with salt and pepper on all sides. Let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
• Heat olive oil in a large cast iron skillet over high heat until it’s smoking hot. Carefully place the elk backstrap in the skillet and sear for 2-3 minutes per side, until a deep brown crust forms. Don’t overcrowd the pan; sear in batches if necessary.
• Reduce the heat to medium. Add butter, minced garlic, and fresh rosemary sprigs to the skillet. As the butter melts, tilt the pan and use a spoon to continuously baste the elk backstrap with the butter and herb mixture for another 2-3 minutes.
• For medium-rare, cook until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Cooking time will vary depending on the thickness of the backstrap and your desired level of doneness. You can finish cooking in a preheated oven at 375°F (190°C) if needed for more even cooking, especially for thicker cuts.
• Remove the elk backstrap from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for the juices to redistribute, resulting in a more tender and flavorful backstrap. Slice against the grain and serve immediately. Garnish with fresh rosemary sprigs if desired.

Notes

Tips for Perfect Elk Backstrap:

• Don’t Overcook: Elk is best served medium-rare to medium. Overcooked elk can become tough and dry. Use a meat thermometer to ensure accurate doneness.
• Resting is Key: Allowing the meat to rest after cooking is essential for tender and juicy results. Don’t skip this step!
• Flavor Enhancements: Feel free to add other aromatics like thyme, shallots, or juniper berries to the skillet for extra flavor.
• Serving Suggestions: Elk backstrap pairs wonderfully with roasted vegetables, mashed potatoes, wild rice pilaf, or a fresh salad.

Keyword elk backstrap recipe, elk recipe, venison backstrap, wild game

What You’ll Need: Ingredients for This Elk Backstrap Recipe

Full Ingredient List:

• 1.5 – 2 lbs elk backstrap, trimmed of silverskin
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, freshly ground, or to taste
• Optional: 1/4 cup red wine (for marinade or pan sauce)
• Optional: 2 tablespoons butter (for pan-searing or finishing)

Smart Ingredient Swaps and Easy Substitutions:

• Rosemary and Thyme: Don’t have fresh herbs? Dried herbs work perfectly! You can also substitute with other complementary herbs like oregano, marjoram, or a pre-made Italian herb blend. For a simpler flavor profile, just garlic and pepper are fantastic.
• Worcestershire Sauce: If you’re out of Worcestershire sauce, you can use soy sauce or balsamic vinegar as a savory substitute. For a gluten-free option, use tamari sauce.
• Olive Oil: Any neutral cooking oil like avocado oil, canola oil, or grapeseed oil can be used in place of olive oil.

Budget-Friendly Tips and Finding Ingredients:

• Source your Elk Backstrap: If you don’t hunt, check with local butchers or specialty meat shops. Farmers’ markets or online meat delivery services specializing in game meats are also great options. Purchasing directly from a hunter friend can be the most budget-friendly route!
• Bulk Herbs: Buying dried herbs in bulk is much cheaper than buying small jars. Store them in airtight containers in a cool, dark place to extend their shelf life.
• Marinade vs. Simple Seasoning: For a budget-conscious approach, a simple salt, pepper, and garlic rub is delicious and requires minimal ingredients. The Worcestershire sauce and herbs add depth but are optional if you’re looking to simplify.

Let’s Get Cooking! How to Make This Elk Backstrap Step-by-Step

1. Prepare the Elk Backstrap: Remove the elk backstrap from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Pat it dry with paper towels. This helps ensure a better sear.
2. Make the Marinade (Optional but Recommended): In a small bowl, whisk together olive oil, Worcestershire sauce, minced garlic, rosemary, thyme, salt, and pepper. If using red wine, add it to the marinade.
   

   FAQ: Why marinate the elk backstrap?
   
   Marinating elk backstrap helps to tenderize the meat and infuse it with flavor. While elk is naturally lean and tender, a short marinade enhances its taste and moisture, especially if you are grilling or pan-searing at higher temperatures.

   
   
3. Marinate the Elk (Optional): Place the elk backstrap in a resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Choose Your Cooking Method: You can grill, pan-sear, or oven-roast the elk backstrap. Each method offers a slightly different texture and flavor profile. Instructions for each method are below:
   

   Grilling Elk Backstrap:

   
   
   1. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Ensure the grates are clean and lightly oiled to prevent sticking.
   
   
   2. Remove the elk backstrap from the marinade and discard the marinade.
   
   
   3. Grill the elk backstrap for 3-5 minutes per side for medium-rare, or longer to reach your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C).
   
   
   4. Rest is Key! Remove the elk backstrap from the grill and let it rest for 5-10 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
   
   

   Pan-Searing Elk Backstrap:

   
   
   1. Heat 1 tablespoon of olive oil (or butter for extra richness) in a heavy-bottomed skillet (cast iron works best) over medium-high heat until it shimmers.
   
   
   2. Remove the elk backstrap from the marinade and discard the marinade. Pat the backstrap very dry with paper towels for a good sear.
   
   
   3. Carefully place the elk backstrap in the hot skillet and sear for 3-4 minutes per side, until nicely browned.
   
   
   4. Reduce the heat to medium and continue cooking for another 2-4 minutes per side, or until the internal temperature reaches your desired doneness (see grilling temperatures above). You can add a tablespoon of butter to the pan during the last minute of cooking for extra flavor and browning.
   
   
   5. Rest! Remove from the skillet and let the elk backstrap rest for 5-10 minutes before slicing.
   
   
   6. Optional Pan Sauce: For a simple pan sauce, deglaze the pan with a splash of red wine after removing the elk. Scrape up any browned bits from the bottom of the pan, and let the wine reduce slightly. You can add a pat of butter for richness and a smoother sauce.
   
   

   Oven-Roasting Elk Backstrap:

   1. Preheat your oven to 400°F (200°C).
   2. Remove the elk backstrap from the marinade and discard the marinade. Place the backstrap in a roasting pan or oven-safe skillet.
   3. Roast for 12-18 minutes, or until the internal temperature reaches your desired doneness (see grilling temperatures above). Roasting time will depend on the thickness of your backstrap.
   4. Rest! Remove from the oven and let the elk backstrap rest for 5-10 minutes before slicing.
   5. Optional Searing (Reverse Sear): For an even crust, you can sear the elk backstrap in a hot skillet on all sides for 1-2 minutes per side *before* roasting. This is called a reverse sear and can enhance both flavor and texture.
5. Slice and Serve: After resting, slice the elk backstrap against the grain. This ensures maximum tenderness. Serve immediately and enjoy!
   

   Tip: How to slice against the grain?
   
   Look for the muscle fibers running in one direction. Slice perpendicular to these fibers. This shortens the muscle strands, making the meat more tender and easier to chew.

   
   

Expert Chef’s Tips and Tricks for the Best Elk Backstrap

Flavor Boosting Tips:

• Dry Brining: For even more flavorful and tender elk, try dry brining. Salt the elk backstrap generously (about 1 teaspoon kosher salt per pound) 1-2 hours before cooking, or even overnight in the refrigerator uncovered. This helps the salt penetrate the meat and enhances its natural flavors.
• Garlic Infusion: For extra garlic flavor, smash a few cloves of garlic and sauté them in olive oil before pan-searing. Remove the garlic before searing the elk, but the infused oil will impart a wonderful garlic aroma and taste.
• Herb Butter Finish: Top your cooked elk backstrap with a pat of herb butter (butter mixed with chopped fresh herbs and garlic) as it rests. The melting butter will add richness and flavor.

Perfect Doneness Tips:

• Invest in a Meat Thermometer: A meat thermometer is your best friend for perfectly cooked elk backstrap. It eliminates guesswork and ensures you achieve your desired level of doneness every time.
• Carryover Cooking: Remember that the internal temperature of the elk will continue to rise slightly (carryover cooking) after you remove it from the heat. Take it off the heat when it’s a few degrees below your target temperature.
• Resting is Non-Negotiable: Don’t skip the resting step! Resting allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful final product. Slicing too soon will result in dry elk.

Make-Ahead Tips:

• Marinate Ahead: You can marinate the elk backstrap up to 24 hours in advance. This is a great way to prep ahead of time, especially if you’re entertaining.
• Prep Ingredients: Chop your herbs and mince your garlic ahead of time to streamline the cooking process.
• Sauce Ahead: If you’re making a more elaborate sauce, you can often prepare it a day or two in advance and simply reheat it before serving.

Serving Suggestions: Perfect Pairings for Your Elk Backstrap

Elk backstrap is a versatile and elegant main course that pairs beautifully with a variety of side dishes. Here are some suggestions to create a complete and satisfying meal:

Side Dishes:

• Roasted Root Vegetables: Carrots, parsnips, potatoes, and sweet potatoes roasted with herbs like rosemary and thyme complement the earthy flavors of elk.
• Creamy Polenta or Mashed Potatoes: A rich and creamy side like polenta or mashed potatoes provides a comforting base and soaks up any pan sauce beautifully.
• Wild Rice Pilaf: Wild rice pilaf with dried cranberries and pecans adds a nutty and slightly sweet counterpoint to the savory elk.
• Asparagus or Green Beans: Steamed or roasted asparagus or green beans provide a fresh and vibrant green vegetable to balance the meal.
• Salad with Vinaigrette: A simple green salad with a light vinaigrette dressing offers a refreshing contrast to the richness of the elk.

Accompaniments:

• Red Wine Reduction Sauce: A classic red wine reduction sauce elevates the elk to a restaurant-worthy dish.
• Mushroom Sauce: A creamy mushroom sauce with earthy mushrooms and herbs is another excellent pairing.
• Garlic Herb Butter: A simple garlic herb butter melting over the sliced elk adds flavor and richness.
• Chutney or Relish: A fruit chutney or cranberry relish can provide a sweet and tangy contrast to the savory elk.

Drink Pairings:

• Red Wine: Full-bodied red wines like Cabernet Sauvignon, Merlot, or Zinfandel are classic pairings for elk. Pinot Noir or Syrah are also excellent choices.
• Craft Beer: Pair elk with a robust brown ale, porter, or stout for a hearty and satisfying combination.
• Non-Alcoholic: Sparkling cider or cranberry juice are refreshing non-alcoholic options that complement the flavors of elk.

How to Store and Reheat Your Delicious Elk Backstrap

Leftover elk backstrap can be just as delicious the next day if stored and reheated properly. Here’s how:

Storing Leftover Elk Backstrap:

• Cool Completely: Allow the cooked elk backstrap to cool completely to room temperature before storing. This prevents condensation from forming in the container, which can lead to bacterial growth.
• Wrap Tightly or Store in Airtight Container: Wrap the elk backstrap tightly in plastic wrap or aluminum foil, or place it in an airtight container.
• Refrigerate Promptly: Store leftover elk backstrap in the refrigerator within 2 hours of cooking.
• Use Within 3-4 Days: For best quality and safety, consume leftover elk backstrap within 3-4 days.

Reheating Elk Backstrap:

• Gentle Reheating is Key: The goal is to reheat the elk without drying it out. Gentle methods are best.
• Oven Reheating: Preheat your oven to 250°F (120°C). Place the elk backstrap in an oven-safe dish with a splash of broth or water to prevent drying. Cover the dish with foil and reheat for 10-15 minutes, or until heated through.
• Skillet Reheating: Slice the cold elk backstrap thinly. Heat a skillet over medium-low heat with a little olive oil or butter. Add the sliced elk and reheat gently, turning occasionally, until warmed through. Avoid overheating, which can make it tough.
• Microwave (Less Recommended): Microwaving can dry out the elk. If using a microwave, slice the elk thinly, place it on a microwave-safe plate with a damp paper towel over it, and reheat in short intervals (30 seconds at a time) at 50% power, checking frequently until just warmed through.

Frequently Asked Questions About Making This Elk Backstrap Recipe

• Q: What is elk backstrap?
  • A: Elk backstrap is a very tender and lean cut of meat from the elk, located along the spine, similar to beef tenderloin or pork loin. It’s prized for its mild flavor and delicate texture, making it a gourmet wild game option.
• Q: Can I use frozen elk backstrap?
  • A: Yes, you can use frozen elk backstrap. Thaw it completely in the refrigerator overnight before cooking. Do not thaw at room temperature, as this can promote bacterial growth.
• Q: How do I know when my elk backstrap is cooked to the right temperature?
  • A: The best way is to use a meat thermometer. Insert the thermometer into the thickest part of the backstrap, avoiding bone if present. For medium-rare, aim for 130-135°F (54-57°C), and for medium, 135-140°F (57-60°C). Remember carryover cooking will increase the temperature slightly after removing from heat.
• Q: Can I use a different marinade?
  • A: Absolutely! Feel free to experiment with different marinades. Asian-inspired marinades with soy sauce, ginger, and garlic, or smoky BBQ-style marinades are also delicious options.
• Q: Is elk backstrap healthy?
  • A: Yes, elk backstrap is a very healthy protein source. It’s lean, low in fat and cholesterol, and high in protein, iron, and B vitamins. It’s a great choice for a healthy and nutritious chicken recipe.

Enjoy Your Homemade Elk Backstrap Recipe!

Congratulations, you’ve just unlocked the secret to perfectly cooked, incredibly delicious elk backstrap! This recipe is sure to impress with its ease and gourmet results. Now, it’s your turn to savor the amazing flavor of this lean and tender wild game.

Did you love this recipe? Give it a star rating below! Share your culinary masterpiece with friends and family on social media! We’d love to see your creations – tag us on Instagram @finger_licking_recipes and Pinterest @FingerLicking_Recipes. What are your favorite side dishes to pair with elk backstrap? Let us know in the comments below!