Elk backstrap is a prized cut of meat known for its tenderness and rich flavor. Whether you’re a seasoned hunter or just love trying new meats, cooking elk backstrap can be a delightful culinary experience. In this article, we’ll walk you through easy, delicious ways to prepare elk backstrap so you can enjoy this lean, flavorful cut at home.
What Is Elk Backstrap?
The backstrap is the long, tender muscle running along the spine of the elk. It’s similar to a beef tenderloin but leaner and with a slightly gamey flavor. Because it’s so tender, elk backstrap cooks quickly and is best enjoyed rare to medium-rare to keep it juicy and flavorful.
Ingredients and Tools You’ll Need
– Elk backstrap (about 2 pounds for 4 servings)
– Olive oil or other cooking fat (like tallow or butter)
– Garlic (fresh or powder)
– Worcestershire sauce or balsamic vinegar for marinade
– Salt and freshly ground black pepper
– Fresh or dried herbs such as rosemary, thyme, or marjoram
– Cast iron skillet or grill
– Meat thermometer (optional but helpful)
Step-by-Step Guide to Cooking Elk Backstrap
1. Marinate for Flavor and Tenderness
Start by preparing a simple marinade to enhance the natural flavor of the elk. Combine olive oil, Worcestershire sauce (or balsamic vinegar), crushed garlic, salt, pepper, and herbs like rosemary and thyme in a bowl. Place the backstrap in a shallow dish or ziplock bag and pour the marinade over it until fully coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. Preparing to Cook
Remove the elk backstrap from the marinade and pat it dry with paper towels. This helps achieve a nice sear. Heat a cast iron skillet over medium-high heat until it’s smoking hot. Add a tablespoon or two of tallow, butter, or oil to the pan.
3. Searing the Backstrap
Place the elk backstrap steaks in the hot pan. Sear each side for about 1 to 2 minutes to develop a golden-brown crust. Avoid overcrowding the pan; cook in batches if needed. For a medium-rare finish, aim for an internal temperature of 125-130°F (52-54°C). Use a meat thermometer for accuracy.
4. Resting the Meat
Once seared, remove the steaks from the pan and tent loosely with foil. Let the meat rest for at least 5 to 10 minutes. Resting allows the juices to redistribute, ensuring a juicy, tender bite.
5. Optional: Add a Sauce or Sautéed Mushrooms
While the meat rests, you can prepare a quick pan sauce or sauté mushrooms in the same skillet. Use butter, garlic, fresh herbs, and a splash of red wine to create a rich accompaniment that complements the elk’s flavor beautifully.
Alternative Cooking Methods
– Grilling: Marinated elk backstrap can be grilled over high heat for 2-3 minutes per side. Keep the heat high and the cooking time short to avoid overcooking.
– Sous Vide: Season and seal the backstrap with herbs and butter, then cook sous vide at 130°F for 1 hour. Finish by searing quickly in a hot pan for a perfect crust and tender interior.
– Oven Roasting: After searing, transfer the backstrap to a 350°F oven for 7-10 minutes to reach desired doneness, especially if you prefer medium rather than rare.
Tips for Cooking Elk Backstrap Perfectly
– Don’t overcook: Elk is very lean and can become tough if cooked beyond medium-rare.
– Use a meat thermometer: This takes the guesswork out of cooking.
– Rest your meat: Always let the backstrap rest after cooking.
– Experiment with herbs and spices: Rosemary, thyme, garlic, smoked paprika, and marjoram all pair wonderfully with elk.
– Freeze with marinade: For convenience, freeze backstrap in marinade and cook straight from thawed.
Serving Suggestions
Elk backstrap pairs well with hearty sides like roasted potatoes, sautéed green beans, or a fresh salad. For a gourmet touch, serve with red wine mushrooms or a rich pan sauce made from the drippings.
Elk backstrap is a tender, flavorful cut that’s easy to cook with a few simple steps. Marinate, sear quickly over high heat, and rest for juicy, delicious results every time. Enjoy your elk backstrap with your favorite sides for a memorable meal!