Elk Back Strap....Help

[Sancho]

i consider myself a "decent" cook but struggle with elk back strap for some reason. i have them cut in 1 1/2" steaks....going to grill them and looking for some different ideas/recipes.....thought about mayb slicing them in the middle and make some Jalepeno wraps for game tommorrow night ??

thanks in advance.....

[rsquared]

at hudson on the bend restaraunt outside austin, they had a great recipe.

they put a light coat of oil on the meat and then coat it in fresh ground coffee

then slow cook or slow smoke

it was awesome

[Cajun Blake]

I would do something like a seared elk medallions , covered in Pontchartrain sauce with capers, garlic rosemary mashed potatoes, and grilled asparagus / squash / zucchini


coat medallions with olive oil and fresh cracked black pepper corn

heat iron skillet on med/high , add butter and canola oil

add medallions and sear all sides brown ... won't take long

remove meat, and add heavy cream and creole mustard to skillet - cook down till sauce thickens. Then add capers and a tsp of butter. Season with Blaze , Drizzle over medallions

asparagus and mashed potatoes easy to fix

should resemble this

[Graysonhogs]

I would do something like a seared elk medallions , covered in Pontchartrain sauce with capers, garlic rosemary mashed potatoes, and grilled asparagus / squash / zucchini


coat medallions with olive oil and fresh cracked black pepper corn

heat iron skillet on med/high , add butter and canola oil

add medallions and sear all sides brown ... won't take long

remove meat, and add heavy cream and creole mustard to skillet - cook down till sauce thickens. Then add capers and a tsp of butter. Season with Blaze , Drizzle over medallions

asparagus and mashed potatoes easy to fix

should resemble this

Show off

J/K looks great as always...

[Bill]

This reminds me of the billboard

God has a place for all His creatures, right next to the mashed potatoes.

["DOC"]

Makes an Awesome chicken fry.....
Elk backstrap is my favorite meat...Yum..

[SwampRabbit]

I would do something like a seared elk medallions , covered in Pontchartrain sauce with capers, garlic rosemary mashed potatoes, and grilled asparagus / squash / zucchini


coat medallions with olive oil and fresh cracked black pepper corn

heat iron skillet on med/high , add butter and canola oil

add medallions and sear all sides brown ... won't take long

remove meat, and add heavy cream and creole mustard to skillet - cook down till sauce thickens. Then add capers and a tsp of butter. Season with Blaze , Drizzle over medallions

asparagus and mashed potatoes easy to fix

should resemble this

You are killing me. Seriously... killing me.

[Fightinaggies]

i consider myself a "decent" cook but struggle with elk back strap for some reason. i have them cut in 1 1/2" steaks....going to grill them and looking for some different ideas/recipes.....thought about mayb slicing them in the middle and make some Jalepeno wraps for game tommorrow night ??

thanks in advance.....

Jalapeño wrapped elk backstrap is a culinary sin! It's way to good to do that. Something along the lines of what you would do with a beef steak and no more then medium rare

[ShockValue]

Jalapeño wrapped elk backstrap is a culinary sin! It's way to good to do that. Something along the lines of what you would do with a beef steak and no more then medium rare

OH MY>>>>PLEASE don't wrap in bacon or japs or anything!!!!!

Maybe a little marinade for a few hours.....Worcestershire, cracked black pepper and salt and throw on the grill. 1 1/2 inch might be a tad think but probably not.

DO NOT OVER COOK!!!!!

Medium Rare with a nice Cabernet and you're good to go!

edit.....What Cajun Blake said.

[SaltwaterSlick]

Dang Blake, you could cook an old tire like that and make it taste good! That looks down right heavenly! I'm gonna do that with some Whitetail backstrap!

Blake, I just stole your recipe complete with pic! If I get to try it this weekend, I'll post pics (if it turns out OK...

[Sancho]

Dang im hungry now Blake !!

[elkbowhunter]

Pretty much hard to beat butter, salt, and garlic pepper and fresh mushrooms. Medium rare.....

[Bill's Unlimited]

Wrap like a beef filet with bacon, put a little salt and pepper and put it on a hot grill! Just don't overcook.

[DaveS903]

Make a mushroom duxelle by gently cooking chopped mushrooms with butter, thyme, chopped rosemary, shallots, and some white (or red for that matter) wine until it turns into soft, but still lumpy paste. Allow the duxelle to cool a bit and cut a pocket in each filet and stuff with the duxelle. Carefully sear over very hot coals to medium rare. Top with a cream reduction sauce as Blake suggests above or whip up some bernaise sauce (egg yolks, butter, lemon juice, fresh chopped tarragon, and chervil). With either sauce, it will be a masterpiece.

[tgil]

I'm in the bacon wrapped camp. I try to ONLY cook backstrap over wood. I like the "7 Season" from Salt Grass Steakhouse. Also agree with medium rare, let it rest in foil for a bit before serving.