• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
  • Recipes
  • Book
  • About
  • Resources
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Resources
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Recipes
    • Book
    • About
    • Subscribe
    You Are Here Home » Entree Recipes

    Published: Sep 11, 2023 Updated: Sep 11, 2023 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    How to Cook Elk Backstrap

    Sharing is caring!

    6 shares
    • Share
    • Yummly
    • Flipboard
    Jump to Recipe Print Recipe
    venison backstrap

    If you'r looking for venison backstrap recipes, look no further! This elk or deer backstrap recipe is all you need for a tender and flavorful venison steak. Venison backstrap is great with a simple green salad, smoked potatoes, or dill potato salad!

    venison backstrap and salad

    Elk backstrap or venison meat in general, is the best game meat you'll ever have. That's because backstrap is the most tender and flavorful part of an elk (or deer, for that matter). Some even consider elk meat better than beef, my husband included.

    Don't worry about the gamey taste of some wild meat, I'll show you how to season and cook elk backstrap so that it tastes absolutely amazing! It'a a simple marinade, but oh so good! This recipe is also great to use for deer meat.

    If you want to try something a little different, you'll want to check out my other pan seared elk steak recipe!

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🔖 Recipe Ingredients & Substitutions
    • 🥩 How To Cook Venison Backstrap
    • 🤷🏻‍♀️FAQs
    • 👩🏼‍🍳Pro Tips
    • 🍖 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    • This venison backstrap recipe requires very little prep time and only a few minutes to cook.
    • Venison backstrap can be prepared at the last minute, after your side dishes are prepared.
    • Venison is much healthier than beef or pork because it isn't loaded with hormones, like the meat you purchase in stores.
    • Backstrap is also high in protein and low in fat!

    🛒 What You Need For This Recipe

    elk backstrap recipe ingredients

    🔖 Recipe Ingredients & Substitutions

    • Venison backstrap: This recipe is calls for venison backstrap, which includes elk and deer. However, this marinade can also be used on other cuts of meat including buffalo, moose, and beef.
    • Oil: Oil is needed for the marinade. Choose from olive oil, avocado oil, or vegetable oil.
    • Tallow: I like to cook the steaks in rendered beef fat, or tallow. You can also use butter or avocado oil.
    • Worcestershire sauce: I add one tablespoon of Worcestershire sauce for a punch of flavor.
    • Garlic: Fresh, crushed garlic. If you don't have garlic, you can use garlic powder.
    • Spices: I only add sea salt and freshly ground black pepper, but you can add onion powder, a dash of cayenne, or other spices.
    • Herbs: Rosemary and thyme would work well in the marinade. As a matter of fact, I might add them the next time I make this recipe!

    🥩 How To Cook Venison Backstrap

    Prepare Marinade

    Step 1: Whisk oil, Worcestershire sauce, crushed garlic cloves, sea salt, and black pepper in a small bowl or measuring cup.

    raw elk backstraps in a dish with marinade next to it

    Step 2: Thaw venison backstraps the pat dry with paper towels. Add to a shallow dish and drizzle with marinade until submerged. Cover with Saran Wrap or foil, then marinate for 4 or more hours. 

    elk backstraps marinating in a dish

    Backstraps Cooking Instructions

    Step 3: Heat a cast iron skillet over medium high heat until smoking hot. Add a tablespoon or two of tallow, or other fat.

    fat melting in cast-iron skillet

    Step 4: Place 2 to 4 marinated steaks (depending on pan and steak size) and sear for 1 to 2 minutes per side. Tent steaks with foil and allow to rest for at least 5 minutes. This allows the juices to redistribute throughout the steaks.

    Pro Tip: Backstrap is one of the most tender cuts of meat. You don't want to overcook it. You want to aim for rare to medium rare. If using a meat thermometer, remove the steaks from the pan when they reach 125-130F.

    🤷🏻‍♀️FAQs

    Is deer backstrap the same as tenderloin?

    Elk backstrap is the muscle that runs on the outside of both sides of the spine. Tenderloin, on the other hand, is the muscle that runs along the underside of the spine along each side, spanning the length of the abdomen.

    Can you eat backstrap medium rare?

    Yes, you can enjoy backstrap rare or medium rare, just don't overcook it. Doing so will dry out this flavorful, tender cut of meat.

    Is backstrap the best part of a deer?

    Yes, backstrap is the most tender part of a deer or an elk. That's because backstrap it's not a weight-bearing muscle, so it stays tender.

    venison backstrap on a plate with a salad

    👩🏼‍🍳Pro Tips

    • I like to add venison backstrap and this marinade to a ziplock bag and freeze them together so that when I feel like eating venison, all I have to do is thaw and cook it.
    • Backstrap can also be prepared on a grill, or in the oven, as long as it's cooked using high heat and only for a few minutes per side.
    • Leftover backstrap can be stored in an airtight container in the refrigerator for up to 3 to 5 days.
    • I love adding leftover back strap to my breakfast burritos.
    venison backstrap on a fork for a plate of food

    🍖 Related Recipes

    If you're looking for other game recipes, check out the recipes below!

    • breaded and fried dove breast on a blue plate with dipping sauce
      Dove Nuggets And Other Delicious Dove Recipes
    • gourmet elk burgers
      Juicy Gourmet Elk Burger Recipe
    • a bowl of elk chili in a bowl
      Ground Elk Chili Recipe
    • elk jerky in a wooden bowl
      Elk Jerky Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    sliced elk backstrap

    How to Cook Elk Backstrap

    This elk backstrap recipe is easy to prepare and absolutely delicious! It only requires a handful of ingredients and a few minutes to cook!
    5 from 42 votes
    Print Pin Rate
    Course: dinner, entree, lunch
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Resting Time: 4 hours hours
    Total Time: 4 hours hours 10 minutes minutes
    Servings: 4 people
    Calories: 312kcal
    Author: Hilda Sterner

    Equipment

    • 1 Cast-iron Skillet

    Ingredients

    • ¼ cup olive oil
    • 1 tablespoon worcestershire sauce
    • 4 cloves garlic (crushed)
    • 2 teaspoon sea salt
    • 1 teaspoon black pepper
    • 2 lbs ¾" venison backstrap steaks
    • 2 tablespoon tallow (or other fat)

    Instructions

    Prepare Marinade

    • Whisk oil, Worcestershire sauce, crushed garlic cloves, sea salt, and black pepper in a small bowl or measuring cup.
    • Thaw venison backstraps the pat dry with paper towels. Add to a shallow dish and drizzle with marinade until submerged. Cover with Saran Wrap or foil, then marinate for 4 or more hours. 

    Backstraps Cooking Instructions

    • Heat a cast iron skillet over medium high heat until smoking hot. Add a tablespoon or two of tallow, or other fat.
    • Place 2 to 4 marinated steaks (depending on pan and steak size) and sear for 1 to 2 minutes per side. Tent steaks with foil and allow to rest for at least 5 minutes. This allows the juices to redistribute throughout the steaks.

    Notes

    • Backstrap is one of the most tender cuts of meat. You don't want to overcook it. You want to aim for rare to medium rare. If using a meat thermometer, remove the steaks from the pan when they reach 125-130F.
    • I like to add venison backstrap and this marinade to a ziplock bag and freeze them together so that when I feel like eating venison, all I have to do is thaw and cook it.
    • Backstrap can also be prepared on a grill, or in the oven, as long as it's cooked using high heat and only for a few minutes per side.
    • Leftover backstrap can be stored in an airtight container in the refrigerator for up to 3 to 5 days.
    • I love adding leftover back strap to my breakfast burritos.

    Nutrition

    Serving: 2steaks | Calories: 312kcal | Carbohydrates: 2g | Protein: 45g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 1361mg | Potassium: 887mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 6mg
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Entree Recipes

    • dill pickle pizza surrounded by cheese, pepperoni, cucumbers, pizza cutter
      Dill Pickle Pizza
    • buffalo chicken pasta bake
      Buffalo Chicken Pasta Bake
    • stuffed peppers in a cast iron skillet
      Italian Stuffed Peppers
    • 2 chicago style hot dogs with fixings
      Authentic Chicago Style Hot Dogs

    Sharing is caring!

    6 shares
    • Share
    • Yummly
    • Flipboard

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog, author of Mom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office).

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Check Out My Etsy Shop!

    montana healing salves logo

    Halloween Recipes

    • decorated halloween chocolate covered oreos
      Halloween Chocolate Covered Oreos
    • pumpkin cream cheese dip with pepitas and ginger snaps
      Pumpkin Cream Cheese Dip
    • halloween charcuterie board
      Easy Halloween Charcuterie Board
    • halloween popcorn balls
      Spooky Halloween Popcorn Balls
    • seasoned pumpkin seeds in a white ghost bowl
      Spicy Roasted Pumpkin Seeds
    • ghost cupcakes on a black cake stand
      Easy Ghost Cupcakes with Cream Cheese Frosting
    250x207-2

    Fall Recipes

    • pumpkin cream cheese dip with pepitas and ginger snaps
      Pumpkin Cream Cheese Dip
    • a slice of no-bake pumpkin pie with whipped cream
      Easy No-Bake Pumpkin Pie (Ginger Snap Crust)
    • pumpkin bread
      Moist Pumpkin Bread Recipe
    • pumpkin protein shake in a tall glass with 2 small pumpkins next to it
      Pumpkin Pie Protein Shake
    • pumpkin biscotti on a decorative plate
      Pumpkin Biscotti
    • pumpkin muffins
      Cake Mix Pumpkin Muffins

    Featured On

    featured on

    Subscribe to Get my Latest Recipes!

    Privacy Policy

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ^ back to top

    About

    • About Me
    • My Etsy Shop

    Policies

    • Privacy Policy
    • Accessibility Policy
    • Photo & Content Sharing Policy

    LET'S CONNECT!

    • Contact Page
    • Work with Me

    As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2023 • Hildas Kitchen Blog • All rights reserved