Easy Elk Backstrap Recipe Wild Game Recipes NevadaFoodies Elk


Venison Backstrap Recipe Marinated and Grilled Venison Backstrap

Cook meat in oven, uncovered, 25 minutes. Reduce oven temperature to 325 degrees F and cover meat. After meat has been cooking for 90 minutes total, use a meat thermometer to occasionally check internal temperature until meat reaches 135 to 140 degrees F. Remove meat from oven, place on cutting board, and let stand 15 to 20 minutes before slicing.


BaconWrapped Venison Backstrap Roast Grits and Gouda

Instructions. Preheat the smoker to 225° with applewood pellets. Rub mustard all over the elk meat. In a small bowl, combine all of the seasonings and then coat all sides of the elk meat. Rub the elk meat with the seasoning mixture. Smoke at 225° until the internal temperature reaches 130° on a preheated smoker.


Simple Elk Steak (Backstrap) From Field To Table

Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer. . Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes, or to desired doneness.


Whiskey Elk Backstrap Steaks Recipe Cooking venison steaks, Elk

Smoke the Backstrap. Once the meat has marinated for a minimum of 8 hours, pull it out of the refrigerator and out of the marinade. Place it on paper towels on a plate in order to absorb the majority of the excess moisture. Preheat the smoker to 200°F. Place the room-temperature backstrap directly on the smoker grates.


[Homemade] Venison Backstrap & Smoked Sausage r/food

While we all like to cut the backstrap into medallions, that's best to do after it's been cooked. If you cook elk loin meat in a bigger chunk, it will take a bit more cooking, but the results will be worth the time since the piece will remain quite juicy and tender. Start by cutting a sizable portion of the elk backstrap and placing it on a plate.


Venison Backstrap Recipe Marinated and Grilled Venison Backstrap

Elk tenderloin medallions. To make tenderloin medallions, cut the meat into ½ thick steaks. Season both sides with salt and pepper, rub a little olive oil on both sides and pan sear for about 2 minutes per side for medium-rare.


Holy Sh*t that's Good! Elk Backstrap Recipe The Dude Blog

Preheat an outdoor grill for medium heat. Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer. Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to.


How to Cook the Best Venison Backstrap Recipes Field & Stream

Marinade the elk back straps in Italian dressing covering the steaks for 24 hours refrigerate. Cover the steaks in 1 tsp salt, 1 tsp of pepper, 1 tsp of garlic salt, 1 tsp of paprika. Heat grill to 400 degrees sear steaks for 45 seconds to 1 minute on each side. Turn heat to medium grill for 5 to 6 minutes turning frequently until internal temp.


Simple Elk Steak (Backstrap) From Field To Table

Gently toss to coat the veg in the fat, and bung it back in the oven. These will take about 45 minutes to roast. About halfway through, turn the heat down to about 370°F (187°C) especially if the veg is looking reasonably brown. In a small saucepan combine the shallot, juniper berries, peppercorns, thyme and red wine.


[Homemade] reverseseared Elk backstrap food

Instructions. In large, shallow dish lay out steaks. In medium bowl, whisk together whiskey, soy sauce, olive oil, Dijon mustard, honey, garlic, and pepper. Pour over steaks and cover with plastic wrap. Allow at least four hours in the refrigerator, flipping the steaks half way through.


Simple Elk Steak (Backstrap) From Field To Table

Grill at 250 to 300 F on a charcoal or gas grill until the internal temperature reaches 145 F. Leave three minutes to rest as per USDA guidelines and then serve. The American Indian Health and Diet Project recommends serving simply marinated elk steaks cut from the backstrap.


Elk Backstrap with Onion Cranberry Relish Wild Game Cuisine

Step 3: When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture. Step 4: Roast for 12-18 minutes, depending on the size and thickness of your backstrap, and pull the meat out of the oven when it reaches an internal temperature of 115-125F.


Grilled Venison Backstrap Recipe (Perfect every time) Midwest Nice

Let it get nice and toasty in there. Smokin' Time: Place your seasoned elk backstrap on the grates and let it bathe in that smoky goodness. Smoke it until it hits an internal temperature of 135-140°F (57-60°C) for medium-rare. This usually takes around 1.5 to 2 hours, depending on the size of your backstrap.


Venison Backstrap with Blackberry Sauce Jess Pryles

Cooking the backstrap like this gives you a nice medium-rare center at about 130 degrees. If you prefer your elk slightly more done than that, simply slice the steaks thinner or move the cast-iron pan to a preheated 350-degree oven for 7 to 10 minutes. Rest the steaks for 5 to 10 minutes before serving.


Holy Sh*t that's Good! Elk Backstrap Recipe The Dude Blog

Sear, basting the backstrap with butter, for 1 minute per side. Transfer the backstrap to a cutting board and remove the herbs from the skillet. Step 2. In the now-empty skillet, add the morels and broccolini. Cook, stirring, until tender, reducing the heat as needed to prevent burning. Step 3.


Elk Tenderloin Recipe Elk Tenderloin with Ancho Sauce Hank Shaw

Ingredients: 1 ½ to 2 pounds of elk backstrap, sirloin or roast, thinly sliced. 2 large sweet onions, thinly sliced. 2 large yellow bell peppers, thinly sliced. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon garlic powder. 1 teaspoon coriander. ½ teaspoon chipotle chili powder (optional)

Scroll to Top