If You are wondering what is Elk Backstrap Recipe and don’t know anything about it then you are in the best place right now.
There are other recipes especially Korean bbq recipes you can try at home you should at least try them if you are a fan of BBQ.
Moose back strap. It doesn’t get much better than that, right? incorrect. A perfectly medium-sized elk saddle topped with hearty red wine braised mushrooms garnished with fresh herbs and let’s talk. If you want to create an impressive meal without the extra hassle, read on!
Do you like the elk back strap? Looking for the perfect BBQ recipe? The elk saddle is a wonderful part of the body that can be called a loin. This incision runs the length of the spine.
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Elk Backstrap Recipe
Here, you’ll find easy marinade and seasoning recommendations and help with step-by-step grilling instructions.
I can’t share a moose recipe without mentioning my favorite moose-hunting story, but if you’re interested in the recipe, scroll down to the bottom of this post. Details you need to know to change. I will never forget, at age 17, waking up at 3:30 a.m. in a canvas tent in Colorado, stepping out of my warm sleeping bag on a chilly September morning, gathering my gear, and heading out for the biggest moose bow hunt of my life. not.
My friends and I eat cold granola bars and pack smoked pork chops and apples for lunch that day. When I head to my troop to hunt, I get off the track before dawn… As I start down the trail, the sun is peeking over the mountains, and I glide quietly through the woods, I hear the most beautiful sounds in the world… Moose honks and another moose answers. Why this recipe works.
More About Elk Backstrap Recipe
Nothing beats a perfectly cooked elk steak in a cast iron skillet. But what happens to the delicious flavor left in the skillet when you remove the steak from the skillet? Rinse off and move on, or cook up something delicious while your steak rests…just your favorite mushrooms, butter, fresh herbs, and red wine to take your steak game to the next level. The mushrooms soak up the flavor of the steak while soaking up the sweetness of the reduced red wine and the earthiness of the fresh herbs. These mushrooms are the perfect steak toppings that are sure to impress. And I promise they’re super easy to make!
How to Make Elk Steak And Elk Backstrap Recipe
Now that you know my story, you can imagine why I appreciate such great meat these days. The recipe starts with a great marinade…
Marinated Elk
I like to cut the elk loin into his 1/2-inch steaks, put them in a shallow bowl, and cover them with Italian dressing. Cover and marinate overnight. This will neutralize the meat and add a savory flavor.
Ideally, let this sit overnight, but at least 4 hours in the marinade should be fine.
How to Season Elk Steak
I like to add spices and colors after marinating. It’s really easy and you probably already have the spices on hand.
- salt
- pepper
- garlic salt
- paprika
Sprinkle this on each side of the Moose Back Strap.
How to Cook Elk Steak
Heat the grill to 400 degrees, put the elk back on, and bake for 45 seconds to 1 minute per side.
Lower grill to medium-high and cook for a few minutes on each side. Check the temperature inside and when it reaches 135 degrees take it out let it sit for 5-10 minutes and continue to cook gently.
Elk Backstrap Recipe
Here’s how to cook elk deliciously. A seasoned loin wrapped in bacon and grilled. This delicious dish is ready in less than 30 minutes! I like to drizzle Worcestershire sauce on the skewers halfway through.
Ingredients For Elk Backstrap Recipe
- 2 pounds elk backstrap (deer works as well), cut into 4 to 6 1-inch steaks
- 2 tablespoons kosher salt
- 1 tablespoon coarsely cracked black pepper
- 1 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 2 teaspoons dried rosemary
- 1 tablespoon garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon dried marjoram
- 1 tablespoon peanut, flaxseed, or grapeseed oil
- 3 tablespoons butter, divided
- 2 to 3 sprigs of fresh rosemary
- 2 to 3 garlic cloves, peeled and slightly crushed
Method For Elk Backstrap Recipe
First mix the steak herbs and spices mixture. In a bowl add salt, black pepper, garlic powder, smoked paprika powder, onion powder, dried rosemary, thyme, and marjoram. Mix well.
Season all steaks with spice rubs on both sides.
Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon of high smoke point oil to the skillet and toss the skillet to coat. Place the steak in the skillet and grill. Do not overfill the pot. He recommends cooking the steak in two batches if desired. Grill the steak for 3 minutes on one side without moving it.
Flip the steak and cook for an additional 2 minutes. Add half the butter to the skillet. Add a few sprigs of garlic and rosemary. Tilt the skillet to collect the butter on one side and pour over the steaks for an additional 2-3 minutes.
Place the steak on a warm plate. Pour the remaining butter into the skillet over the top, cover lightly with foil and let stand for 5-10 minutes. Repeat this process if the rest of the steak and butter don’t fit all at once.
Enjoy with your favorite side dish.
Nutrition Facts For Elk Backstrap Recipe
| Nutrients | % Daily Value |
|---|---|
| Calories | 443 |
| Total Fat 22g | 28% |
| Saturated Fat 7g | 33% |
| Cholesterol 144mg | 48% |
| Sodium 982mg | 43% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 1g | |
| Protein 57g | |
| Vitamin CÂ 1mg | 4% |
| Calcium 18mg | 1% |
| Iron 6mg | 33% |
| Potassium 717mg | 15% |
FAQs
Mousses are very lean and are best enjoyed on a rare to medium-hard cut. When cooking elk steaks, it’s best to cook them quickly and at high temperatures to lock in the moose’s natural juices without drying them out. The best internal temperature is 120-125 degrees and lets it rest for at least 5 minutes.
Season the meat with salt and pepper, or add a little onion powder or garlic powder to bring out the flavor of the meat. Seasonings containing vinegar help tenderize the meat, so Worcestershire sauce is perfect for mousse burger recipes and adds a smoky flavor to the meat.
The loin, also known as the back strap, is on the opposite side of the back strap and runs the entire length of the spine except for the fillet, which is pulled up under the spine just in front of the pelvis and is the best steak known to man. provide. These tender parts should be cooked quickly over dry, high heat.
Conclusion
Elk Backstrap Recipe is personally one of my favorites out there and once you will try it it will become your favorite too in no time, believe me.
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