Holy Sh*t that's Good! Elk Backstrap Recipe The Dude Blog in 2021
How to Cook Elk Backstrap: Thanks for joining in today as I show you my favorite way to cook an elk steak as well as a few of my favorite sides to go along w.
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Simple Elk Backstrap Recipe Ingredients: Your favorite venison tender cut (We used Elk loin or backstrap) Oil (Avocado or olive works) Seasoning (We used RecTec Freakin Greek) Roasted Garlic Gorgonzola Compound Butter Ingredients: Roasted Garlic 1/4C Crumbled Gorgonzola Cheese 1/2C Whole soft butter (1 stick or 1/4lb Chicken Base 2T
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Medium heat to medium high is best for both the oven and the skillet. This big chunk ultimately took about 10 minutes in the skillet and about 14 minutes in the oven, but cook times may vary. It all depends on how you like your meat cooked, but most wild game meat shouldn't be done past medium rare.
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Hot and Fast Tender cuts, especially from the tenderloin (a.k.a. filet mignon) and backstrap (loin) are best cooked hot and fast. Because the meat has very little natural fat, it's important not to overcook, or else it will toughen and dry. Aim to cook your roasts and steaks to medium-rare or medium for best texture.
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Smoked paprika, cumin, garlic powder and a little salt is all you need to kick up the flavor when you cook your elk backstrap. INGREDIENTS 3 or 4 - 4" inch cut elk backstrap (venison can be substituted) 2 tablespoons smoked paprika 2 tablespoons ground cumin 1 tablespoon garlic powder 1 teaspoon kosher salt 4
Simple Elk Steak (Backstrap) From Field To Table
Step 3: Heat pan over medium-high heat. Add lard and swirl to coat the pan. Step 4: Add steak to pan and cook for 4 minutes. Step 5: Flip steak and cook an additional 4 minutes or until internal temperature reaches 120 degrees F. Step 6: Sear sides of steak for 20-30 seconds each if they look raw.
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Add applewood pellets to smoker and preheat smoker to 225°. Rub mustard, generously covering elk meat. Mix all seasonings in to a small bowl and then cover all sides of the elk meat. Rub the seasoning mixture in to the elk meat. Place on preheated smoker and smoke at 225° until internal temperature reaches 130°.
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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.
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📖 Recipe 💬 Comments 🧐 Why This Recipe Works This venison backstrap recipe requires very little prep time and only a few minutes to cook. Venison backstrap can be prepared at the last minute, after your side dishes are prepared. Venison is much healthier than beef or pork because it isn't loaded with hormones, like the meat you purchase in stores.
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1. Color and Appearance: Look for backstrap cuts that exhibit a deep, rich red color. This color signifies freshness and indicates a healthy and well-handled piece of meat. Additionally, inspect the surface of the meat for a moderate amount of marbling, which refers to the thin streaks of fat running through the muscle.
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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.
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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.
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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.
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There are multiple ways to prepare a backstrap steak. Season the Meat Well-cared for venison has have a naturally robust, meaty flavor. You don't really need to season backstraps with anything more than kosher salt and fresh cracked pepper. Believe it or not, deciding when to salt a steak is a topic of much debate in the culinary world.
Simple Elk Steak (Backstrap) From Field To Table
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.
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The first step to prepare and cook elk backstrap is to gather the necessary ingredients and supplies. You will need the elk backstrap itself, as well as butter, canola oil, salt, pepper, and some herbs like thyme and rosemary. You will also need kitchen tools such as a cutting board, chef's knife, and tongs.