When it comes to game meats, few are as revered or versatile as elk. The rich flavor and tender texture of elk make it a favorite among outdoor enthusiasts and chefs alike. And when you’re working with the prized backstrap cut, the possibilities are endless. In this article, we’ll explore 20 savory elk backstrap recipes that showcase the versatility and majesty of this incredible meat. From classic grilled and pan-seared dishes to international-inspired stir-fries and tacos, there’s something for every taste and cooking style. Whether you’re a seasoned hunter or just looking to try something new, these mouthwatering recipes are sure to inspire your next culinary adventure.
Grilled Elk Backstrap with Garlic Butter
Elevate your grilling game with this mouthwatering recipe that combines the rich flavor of elk backstrap with the pungency of garlic butter. Perfect for a special occasion or a casual dinner, this dish is sure to impress.
Ingredients:
– 1 elk backstrap (6-8 oz)
– 4 cloves of garlic, minced
– 2 tbsp unsalted butter, softened
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic and softened butter until well combined.
3. Season the elk backstrap with salt and pepper on both sides.
4. Brush the garlic butter mixture evenly over the elk backstrap.
5. Grill the elk for 4-6 minutes per side, or until it reaches your desired level of doneness.
6. Remove from heat and let rest for 5 minutes before slicing.
7. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 12-14 minutes total grill time.
Pan-Seared Elk Backstrap with Rosemary
Experience the bold flavors of elk paired with the earthy aroma of rosemary, perfectly pan-seared to a tender and juicy finish.
Ingredients:
– 1 (6-8 oz) elk backstrap
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat the skillet over medium-high heat.
2. Season the elk backstrap with salt and black pepper on both sides.
3. Add the olive oil to the preheated skillet and swirl to coat the bottom.
4. Sear the elk backstrap for 2-3 minutes per side, or until it reaches your desired level of doneness.
5. During the last minute of cooking, add the chopped rosemary to the skillet, allowing the flavors to meld together.
6. Remove from heat and let rest for 5 minutes before slicing and serving.
Cooking Time: Approximately 8-12 minutes total.
Elk Backstrap Medallions with Red Wine Reduction
Experience the rich flavor of elk paired with a bold red wine reduction in this elegant and easy-to-make recipe. Perfect for special occasions or a cozy night in.
Ingredients:
– 4 elk backstrap medallions (6 oz each)
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season elk medallions with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear elk medallions for 2-3 minutes per side, or until browned.
4. Transfer the skillet to the preheated oven and cook for 8-10 minutes, or until elk reaches desired level of doneness.
5. While elk is cooking, reduce red wine in a saucepan over medium heat by half.
6. Add butter, garlic, and salt to the reduced wine. Stir until melted and smooth.
7. Serve elk medallions with the red wine reduction spooned over the top. Garnish with thyme leaves, if desired.
Cooking Time: 18-20 minutes
Smoked Elk Backstrap with Juniper Rub
This recipe showcases the rich flavor of smoked elk paired with a fragrant juniper rub, perfect for a special occasion or a cozy night in. The combination of tender meat and aromatic spices will leave you wanting more.
Ingredients:
– 1 (6-8 oz) elk backstrap
– 2 tbsp juniper berries, crushed
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup wood chips (apple or cherry)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together crushed juniper berries, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the mixture all over the elk backstrap, making sure to coat evenly.
4. Place the elk in the smoker and close the lid. Smoke for 2-3 hours or until the internal temperature reaches 130°F.
5. Remove the elk from the smoker and let it rest for 10 minutes before slicing.
Cooking Time: 2-3 hours
Elk Backstrap Stir-Fry with Asian Vegetables
A flavorful and savory stir-fry that showcases the rich flavor of elk backstrap, paired with a medley of colorful Asian vegetables.
Ingredients:
– 1 lb elk backstrap, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup bell pepper slices
– 1 cup carrots, peeled and julienned
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the elk backstrap strips and cook until browned, about 3-4 minutes per side.
5. Add the broccoli, bell pepper, and carrots to the skillet. Cook for 2-3 minutes, until the vegetables are tender-crisp.
6. In a small bowl, whisk together soy sauce and oyster sauce (if using). Pour the sauce over the stir-fry and toss to coat.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 12-15 minutes
Elk Backstrap Tacos with Avocado Crema
This recipe brings together the rich flavors of elk backstrap and creamy avocado crema, all wrapped up in a crunchy taco shell. Perfect for a unique and delicious dinner or gathering.
Ingredients:
– 1 lb elk backstrap
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced onions, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lime juice, and cumin.
3. Brush the mixture evenly onto both sides of the elk backstrap.
4. Grill the elk for 4-5 minutes per side, or until cooked to desired level of doneness.
5. Slice into thin strips and set aside.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with sliced elk, avocado crema, and your choice of toppings.
Avocado Crema:
– 2 ripe avocados
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt to taste
Mash the avocados in a bowl, then stir in sour cream, lime juice, and salt. Serve chilled or at room temperature.
Cooking Time: approximately 15-20 minutes
Bacon-Wrapped Elk Backstrap with Bourbon Glaze
Elevate your game day or special occasion with this indulgent recipe that combines the rich flavors of elk, crispy bacon, and a sweet bourbon glaze.
Ingredients:
– 1 (6-8 oz) elk backstrap
– 6 slices of thick-cut bacon
– 1/4 cup bourbon whiskey
– 2 tbsp brown sugar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the elk backstrap with salt, pepper, and a sprinkle of thyme.
3. Wrap 2 slices of bacon around the elk, securing with toothpicks if needed.
4. In a small bowl, whisk together bourbon, brown sugar, and Dijon mustard to create the glaze.
5. Place the wrapped elk on a baking sheet lined with parchment paper and brush with the bourbon glaze.
6. Bake for 20-25 minutes or until the bacon is crispy and the elk reaches desired doneness (medium-rare).
7. Let rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Elk Backstrap Steak with Mushroom Sauce
Experience the rich flavor of elk backstrap steak paired with a savory mushroom sauce, perfect for a special occasion or a cozy night in.
Ingredients:
– 1 elk backstrap steak (6-8 oz)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp butter
– 1/4 cup all-purpose flour
– 1/2 cup beef broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season elk backstrap with salt and pepper.
3. Heat butter in a skillet over medium-high heat. Sear elk for 2-3 minutes per side or until desired level of doneness.
4. Remove elk from skillet and set aside.
5. Add sliced mushrooms to skillet and cook until they release their liquid and start to brown (about 5 minutes).
6. Sprinkle flour over mushrooms and stir to combine. Cook for an additional minute.
7. Gradually add beef broth and heavy cream, whisking continuously. Bring sauce to a simmer and cook for 2-3 minutes or until thickened.
8. Serve elk backstrap with mushroom sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: Elk backstrap: 12-15 minutes; Mushroom Sauce: 10-12 minutes.
Herb-Crusted Elk Backstrap with Roasted Potatoes
Elevate your game with this flavorful and tender elk backstrap recipe, paired with roasted potatoes for a satisfying and hearty meal. The combination of earthy herbs and savory elk is sure to please even the most discerning palates.
Ingredients:
– 1 (6-8 oz) elk backstrap
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– 1 tsp garlic powder
– Salt and pepper, to taste
– 2 large potatoes, peeled and cubed
– 1 tbsp butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Rub the herb mixture all over the elk backstrap, making sure to coat evenly.
4. Place the elk on a baking sheet lined with parchment paper.
5. Roast the potatoes in a separate pan with butter for 20-25 minutes, or until tender and golden brown.
6. Cook the elk for 15-20 minutes per pound, or until it reaches your desired level of doneness.
7. Let the elk rest for 10 minutes before slicing and serving with roasted potatoes.
Cooking Time: 30-45 minutes
Elk Backstrap Kebabs with Chimichurri
Elk Backstrap Kebabs with Chimichurri Recipe
Summary:
Elevate your outdoor cooking game with these tender and flavorful elk backstrap kebabs, perfectly paired with a zesty chimichurri sauce.
Ingredients:
– 1 lb elk backstrap, sliced into 1/2-inch thick strips
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano, chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– Chimichurri sauce (recipe below)
Chimichurri Sauce:
– 1/2 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, oregano, paprika, salt, and pepper. Add elk backstrap strips and marinate for at least 30 minutes or overnight.
3. Thread marinated elk onto skewers, leaving a small space between each piece.
4. Grill kebabs for 8-10 minutes per side, or until cooked to desired level of doneness.
5. Serve with Chimichurri Sauce spooned over the top.
Cooking Time: 16-20 minutes
Slow-Cooked Elk Backstrap with Root Vegetables
Slow-Cooked Elk Backstrap with Root Vegetables Recipe
Rich and tender elk backstrap paired with a medley of root vegetables makes for a hearty and flavorful meal. This slow-cooked dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 (1-2 pound) elk backstrap
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 parsnips, peeled and sliced
– 2 red potatoes, peeled and cubed
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the slow cooker to low.
2. Season the elk backstrap with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Sear the elk backstrap for 2-3 minutes on each side, or until browned.
4. Transfer the elk backstrap to the slow cooker.
5. Add the chopped onion, minced garlic, sliced carrots, parsnips, and cubed potatoes to the slow cooker.
6. Pour in the beef broth and add the thyme.
7. Cook for 8-10 hours on low or 4-6 hours on high.
8. Serve the elk backstrap with the root vegetables and enjoy!
Cooking Time: 8-10 hours (low), 4-6 hours (high)
Elk Backstrap Sliders with Caramelized Onions
Experience the bold flavors of the wild with these tender elk backstrap sliders, topped with sweet and savory caramelized onions.
Ingredients:
– 1 lb elk backstrap, sliced into thin strips
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 large onion, thinly sliced
– 1 tablespoon brown sugar
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season elk strips with salt, pepper, and garlic.
3. Grill elk for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Meanwhile, caramelize onions by heating oil in a skillet over medium-low heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until dark golden brown and caramelized.
5. Assemble sliders by placing grilled elk on buns, topping with caramelized onions, lettuce, tomato, and cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 30-40 minutes
Blackened Elk Backstrap with Cajun Spices
A bold and flavorful dish that showcases the rich taste of elk, paired with the spicy kick of Cajun seasonings.
Ingredients:
– 1 (6-8 oz) elk backstrap, trimmed of excess fat
– 2 tbsp Blackening Seasoning (Cajun-style)
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat skillet or grill pan over medium-high heat.
2. In a small bowl, mix together Blackening Seasoning, paprika, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture all over the elk backstrap, making sure to coat evenly.
4. Add olive oil to the preheated skillet or grill pan and swirl it around.
5. Sear the elk for 2-3 minutes per side, or until cooked to desired level of doneness.
6. Remove from heat and let rest for 5 minutes before slicing and serving.
Cooking Time: 8-10 minutes
Elk Backstrap Wellington with Puff Pastry
This recipe combines the tender backstrap of elk with the flaky, buttery goodness of puff pastry, resulting in a show-stopping main course perfect for special occasions.
Ingredients:
– 1 (6-8 oz) elk backstrap
– 1 package of puff pastry, thawed
– 2 tbsp unsalted butter, softened
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic powder
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the elk backstrap with salt, pepper, and garlic powder.
3. Roll out puff pastry on a lightly floured surface to a large rectangle, about 1/8 inch thick.
4. Place the elk backstrap in the center of the pastry, leaving a 1-inch border around it.
5. Brush the edges of the pastry with softened butter.
6. Fold the pastry over the elk, pressing gently to seal.
7. Use a knife or kitchen shears to cut a decorative edge along the top of the pastry.
8. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 25-30 minutes
Elk Backstrap Salad with Balsamic Vinaigrette
Experience the rich flavor of elk paired with the tanginess of balsamic vinaigrette, all on a bed of crisp greens. This salad is perfect for game day gatherings or a special occasion.
Ingredients:
– 1 lb elk backstrap, sliced into thin strips
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup crumbled blue cheese
– 1/2 cup chopped pecans
– 1/4 cup dried cranberries
– 1/4 cup balsamic vinaigrette (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill elk backstrap for 3-4 minutes per side, or until cooked through.
3. In a large bowl, combine mixed greens, blue cheese, pecans, and cranberries.
4. Slice grilled elk into thin strips and add on top of the salad mixture.
5. Drizzle balsamic vinaigrette over the salad and season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10-12 minutes
Elk Backstrap Chili with Dark Chocolate
A rich and bold chili recipe that combines the tender flavor of elk backstrap with the deep, dark notes of chocolate. Perfect for a cold winter’s day.
Ingredients:
– 1 lb elk backstrap, sliced into thin strips
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add elk backstrap and cook until browned, about 3-4 minutes per side.
4. Add beef broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Stir in dark chocolate chips until melted and smooth.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 45-50 minutes
Elk Backstrap Fajitas with Peppers and Onions
Experience the bold flavors of the American West with this recipe for Elk Backstrap Fajitas, featuring tender elk backstrap strips cooked with colorful bell peppers and onions.
Ingredients:
– 1 lb elk backstrap, sliced into thin strips
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 small flour tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the elk backstrap strips and cook for 3-4 minutes per side, or until browned and cooked through.
3. Remove the elk from the skillet and set aside.
4. Add the sliced peppers and onions to the skillet and cook for 5 minutes, or until tender.
5. Add the garlic and cumin to the skillet and cook for an additional minute.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the fajitas by slicing the cooked elk into thin strips and serving with the peppers, onions, and tortillas. Add your choice of toppings.
Cooking Time: 15-20 minutes
Elk Backstrap Hash with Sweet Potatoes
Elevate your brunch game with this hearty, savory dish featuring tender elk backstrap and roasted sweet potatoes. This recipe is perfect for a special occasion or a cozy Sunday morning.
Ingredients:
– 1 lb elk backstrap, sliced into 1/4-inch thick strips
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 eggs, beaten (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add elk backstrap to the skillet; cook for 2-3 minutes per side or until browned and cooked through.
5. Serve elk with roasted sweet potatoes, garnished with chopped fresh herbs if desired. Top with a fried egg (if using) for added richness.
Cooking Time: 35-40 minutes
Elk Backstrap Skewers with Teriyaki Glaze
A sweet and savory twist on traditional skewers, these elk backstrap skewers are perfect for a special occasion or a unique dinner experience.
Ingredients:
– 1 lb elk backstrap, cut into 1-inch cubes
– 1/4 cup teriyaki glaze (homemade or store-bought)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 1 tsp garlic powder
– Salt and pepper to taste
– Bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together teriyaki glaze, soy sauce, brown sugar, vegetable oil, garlic powder, salt, and pepper.
3. Add elk cubes to the marinade and toss to coat. Let marinate for at least 30 minutes, or up to several hours in the refrigerator.
4. Thread elk onto bamboo skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until elk reaches desired level of doneness.
6. Brush with additional teriyaki glaze during the last minute of cooking.
Cooking Time: 16-20 minutes
Elk Backstrap Roulade with Spinach and Cheese
A tender and flavorful roulade dish that showcases the rich taste of elk, paired with the earthiness of spinach and melted cheese. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 (6-8 oz) elk backstrap
– 1/2 cup fresh spinach leaves
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the elk backstrap with salt and pepper.
3. In a small bowl, mix together spinach leaves and grated cheese.
4. Lay the backstrap flat on a work surface. Spread the spinach-cheese mixture evenly over the meat, leaving a 1-inch border around the edges.
5. Roll the backstrap tightly into a cylinder shape. Secure with kitchen twine or toothpicks if needed.
6. Place the roulade seam-side down in a baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes or until the elk reaches your desired level of doneness.
Cooking Time: 25-30 minutes
Summary
Elevate your game day menu with these 20 mouthwatering elk backstrap recipes. From classic grilled and pan-seared options to innovative stir-fries, tacos, and skillet dinners, there’s something for every palate. Try adding a flavorful twist with garlic butter, rosemary, or juniper rub, or go bold with bourbon glaze, Cajun spices, or dark chocolate. Whether you’re serving up sliders, hash, or kebabs, these recipes are sure to impress your friends and family.
