Elk Back Strap....Help

[doublearrow]

I dont know but i thnk all of Blakes post should be blocked during meal time hours. I cant read his post or recipe section at dinner time or anything im eating seems disappointing.

[DoubleGProstaff]

All that is needed it salt, pepper, and chopped rosemary. Cook over a hot wood fire to medium rare.

[TXJIM]

Salt, pepper and fire until medium rare. The end

[Bonbonjovi]

cut the medalions like you would sushi and cook them RARE, serve them with some wasabi and ginger

or

cook them rare and slice thin but serve with an olive oil,pesto,garlic, chimichurri sauce

[lovemylegacy]

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.....

#1 Recipe- Slice em thin, fry in a egg wash batter, set aside let cool, make a med brown flour rue seasoned to your taste, put backstrap in rue gravy, let simmer for 20-30 minutes, serve on a bed of rice. #2 Recipe- season 1/2" sliced backstrap medallions with salt and pepper, set in glass caserole dish, slice a white onion and lay slices on top of backstrap, pour 1 can of Golden Mushroom soup and 1 can Rotel tomatoes over backtraps and onions, cook at 250 till done and serve on a bed of rice.

[Bro. Bill]

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

Yea blake

[BlacktailSlayer]

sprinkle elk backstrap with pancake batter and pan fry. always a hit at my house.

[BURTONboy]

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.....

You could try stuffing them with boudin. Its what I like to do with venison backstrap.

[SaltwaterSlick]

I just came back to this thread and I think I've gained 5 pounds just readin' it!! Y'all have some great ideas. Most of the time I just put back strap in a flour/egg batter and a little salt/pepper then fry it and make sawmill gravy with the skillet drippings. Serve over mashed potatoes and yeast rolls... but then I'm just a redneck from East Texas. I'm gonna take this thread and work through it and get myseff some culture cookin' done!

[Catcher20]

#1 Recipe- Slice em thin, fry in a egg wash batter, set aside let cool, make a med brown flour rue seasoned to your taste, put backstrap in rue gravy, let simmer for 20-30 minutes, serve on a bed of rice. #2 Recipe- season 1/2" sliced backstrap medallions with salt and pepper, set in glass caserole dish, slice a white onion and lay slices on top of backstrap, pour 1 can of Golden Mushroom soup and 1 can Rotel tomatoes over backtraps and onions, cook at 250 till done and serve on a bed of rice.

How long would you cook those guys in the oven? This sounds amazing!

[Sancho]

cut the medalions like you would sushi and cook them RARE, serve them with some wasabi and ginger

or

cook them rare and slice thin but serve with an olive oil,pesto,garlic, chimichurri sauce

I like this !!

[coonazz]

Blake inspired me.

[coonazz]

Pic

[Cajun Blake]

Pic

Grand Slam

[Beef Master]

thats Blake he will never let yopu down.He makes me hungery even when I just ate . and I just ate a plate of fried dove.thanks Blake