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!
Servings: 4 people
Calories: 312kcal
Equipment
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 Mexican breakfast burritos.
Nutrition
Serving: 2steaks | Calories: 312kcal | Carbohydrates: 2g | Protein: 45g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 1361mg | Fiber: 0.2g | Sugar: 0.5g
