20 Savory Elk Backstrap Recipes for Game Lovers

Zesty, tender, and packed with flavor—elk backstrap is a game lover’s dream cut that transforms ordinary dinners into extraordinary feasts. Whether you’re craving quick weeknight meals, impressive grill masterpieces, or cozy comfort food, these 20 savory recipes will inspire your next culinary adventure. Ready to elevate your cooking game? Dive in and discover your new favorite way to enjoy this wild delicacy!

Grilled Elk Backstrap with Garlic Butter

Tackling wild game might seem intimidating, but this grilled elk backstrap recipe breaks it down into simple, manageable steps that will have you cooking like a seasoned hunter in no time. The key is treating this lean, premium cut with care and letting the simple garlic butter shine through. Follow these instructions precisely for perfectly cooked elk every single time.

Ingredients

– 1.5 lbs fresh elk backstrap
– 3 tbsp high-quality olive oil
– 2 tsp coarse kosher salt
– 1 tsp freshly cracked black pepper
– 4 tbsp unsalted European-style butter
– 3 cloves fresh garlic, minced
– 1 tbsp freshly chopped parsley

Instructions

1. Pat the elk backstrap completely dry with paper towels to ensure proper searing.
2. Brush the entire surface of the meat with high-quality olive oil using a pastry brush.
3. Season all sides evenly with coarse kosher salt and freshly cracked black pepper.
4. Preheat your grill to 400°F, creating both direct and indirect heat zones.
5. Place the elk backstrap on the hottest part of the grill and sear for 2 minutes per side to develop a crust.
6. Move the meat to the indirect heat zone and continue grilling for 8-10 minutes, flipping once halfway through.
7. Check the internal temperature with an instant-read thermometer, removing at 130°F for medium-rare.
8. Transfer the elk to a cutting board and let it rest for exactly 8 minutes to allow juices to redistribute.
9. While the meat rests, melt unsalted European-style butter in a small saucepan over low heat.
10. Add minced fresh garlic to the melted butter and cook for 1 minute until fragrant but not browned.
11. Stir in freshly chopped parsley and remove the garlic butter from heat.
12. Slice the rested elk against the grain into ½-inch thick medallions.
13. Drizzle the warm garlic butter over the sliced elk medallions just before serving.

Butterflying the elk backstrap before grilling can create more surface area for that delicious crust if you prefer thinner cuts. The gentle garlic infusion in the butter complements the elk’s natural sweetness without overpowering it. Serve these elegant medallions over creamy polenta or alongside roasted root vegetables for a complete meal that highlights the meat’s tender, almost buttery texture.

Pan-Seared Elk Backstrap with Rosemary

Cooking wild game might seem intimidating, but this pan-seared elk backstrap recipe breaks it down into simple, manageable steps that will have you serving restaurant-quality meat at home. Let’s walk through this methodical process together, ensuring perfect results every time.

Ingredients

– 1 lb fresh elk backstrap
– 2 tbsp rich extra virgin olive oil
– 3 fresh rosemary sprigs
– 2 tbsp creamy unsalted butter
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 2 minced garlic cloves

Instructions

1. Remove the elk backstrap from refrigeration and let it rest at room temperature for 30 minutes to ensure even cooking.
2. Pat the elk backstrap completely dry with paper towels to promote optimal browning.
3. Rub the entire surface of the meat with coarse kosher salt and freshly cracked black pepper.
4. Heat 2 tablespoons of rich extra virgin olive oil in a heavy skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the seasoned elk backstrap in the hot skillet and sear undisturbed for 4 minutes to develop a deep golden crust.
6. Flip the backstrap using tongs and cook for another 4 minutes on the opposite side.
7. Reduce the heat to medium and add 2 tablespoons of creamy unsalted butter, 2 minced garlic cloves, and 3 fresh rosemary sprigs to the skillet.
8. Continuously baste the elk backstrap with the butter-herb mixture for 2 minutes, tilting the pan to collect the liquid.
9. Insert an instant-read thermometer into the thickest part of the meat and remove from heat when it reads 130°F for medium-rare.
10. Transfer the elk backstrap to a cutting board and let it rest for exactly 8 minutes before slicing to allow juices to redistribute.
11. Slice the rested meat against the grain into ½-inch thick medallions using a sharp knife.

Melt-in-your-mouth tender with a robust, earthy flavor, this elk backstrap pairs beautifully with roasted root vegetables or a simple arugula salad. The rosemary-infused butter creates an aromatic crust that complements the lean, gamey notes of the meat perfectly.

Elk Backstrap Medallions with Red Wine Reduction

Sometimes the most impressive dishes come from mastering a few simple techniques, and these elk backstrap medallions with red wine reduction are the perfect example of how elegance can emerge from straightforward preparation. Start by selecting a beautiful piece of wild game and gather your ingredients for a restaurant-quality meal you can create at home.

Ingredients

– 1.5 pounds fresh elk backstrap, trimmed of silver skin
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1 cup full-bodied dry red wine
– 1/2 cup rich beef stock
– 2 tablespoons cold unsalted butter, cubed
– 1 small shallot, finely minced
– 1 teaspoon fresh thyme leaves

Instructions

1. Pat the elk backstrap completely dry with paper towels to ensure proper searing.
2. Cut the backstrap into 1.5-inch thick medallions against the grain.
3. Season both sides of each medallion generously with coarse kosher salt and freshly cracked black pepper.
4. Heat a heavy cast-iron skillet over medium-high heat for 2 minutes until hot.
5. Add rich extra virgin olive oil to the skillet and swirl to coat the surface.
6. Place elk medallions in the hot skillet, leaving space between each piece.
7. Sear for 3 minutes without moving to develop a deep brown crust.
8. Flip each medallion using tongs and cook for another 2-3 minutes for medium-rare.
9. Transfer the cooked medallions to a warm plate to rest for 5 minutes.
10. Reduce the heat to medium and add the finely minced shallot to the same skillet.
11. Cook the shallot for 1 minute until fragrant and slightly softened.
12. Pour in the full-bodied dry red wine, scraping up all the browned bits from the pan bottom.
13. Simmer the wine for 4-5 minutes until reduced by half.
14. Add the rich beef stock and fresh thyme leaves to the reduction.
15. Continue simmering for 3-4 minutes until the sauce coats the back of a spoon.
16. Remove the skillet from heat and whisk in the cold unsalted butter until fully incorporated.
17. Spoon the red wine reduction over the rested elk medallions. The finished dish presents beautifully with the tender, juicy medallions contrasting against the glossy, deeply flavored sauce. Serve immediately over creamy mashed potatoes or alongside roasted root vegetables to soak up every drop of the rich reduction.

Smoked Elk Backstrap with Juniper Rub

You’ve probably heard about smoked meats, but smoked elk backstrap offers a uniquely lean yet incredibly flavorful alternative that’s surprisingly approachable for home cooks. This recipe guides you through creating tender, aromatic elk with a juniper rub that complements the meat’s natural richness without overpowering it.

Ingredients

– 2 lb elk backstrap, trimmed of silver skin
– 3 tbsp freshly crushed juniper berries
– 2 tbsp coarse kosher salt
– 1 tbsp coarsely ground black pepper
– 2 tsp aromatic garlic powder
– 1 tsp earthy dried thyme
– 1/4 cup robust extra virgin olive oil
– 2 cups fragrant applewood smoking chips

Instructions

1. Pat the 2 lb elk backstrap completely dry with paper towels to ensure proper seasoning adhesion.
2. Combine 3 tbsp freshly crushed juniper berries, 2 tbsp coarse kosher salt, 1 tbsp coarsely ground black pepper, 2 tsp aromatic garlic powder, and 1 tsp earthy dried thyme in a small bowl.
3. Rub 1/4 cup robust extra virgin olive oil evenly over the entire surface of the elk backstrap.
4. Press the seasoning mixture firmly onto all sides of the oiled elk backstrap, creating an even crust.
5. Let the seasoned elk rest uncovered in the refrigerator for exactly 2 hours to develop flavor penetration.
6. Soak 2 cups fragrant applewood smoking chips in cold water for 30 minutes while the meat rests.
7. Preheat your smoker to 225°F, placing a water pan in the chamber to maintain moisture.
8. Drain the smoking chips and add them to your smoker according to manufacturer instructions.
9. Place the elk backstrap directly on the smoker grate, inserting a meat thermometer into the thickest part.
10. Smoke the elk for approximately 90 minutes, maintaining a consistent 225°F temperature throughout.
11. Monitor the internal temperature until it reaches 130°F for medium-rare doneness.
12. Remove the elk from the smoker and transfer to a cutting board.
13. Tent the meat loosely with foil and let it rest for exactly 15 minutes to redistribute juices.
14. Slice the elk against the grain into 1/2-inch thick medallions for serving.

Outstandingly tender with a delicate smoky aroma, this elk backstrap features a perfectly pink interior that melts in your mouth. The juniper rub provides earthy, pine-like notes that beautifully complement the meat’s natural gaminess without overwhelming it. Consider serving these elegant medallions over creamy polenta or alongside roasted root vegetables for a complete autumn-inspired meal.

Elk Backstrap Stir-Fry with Asian Vegetables

Every home cook deserves a restaurant-quality meal that comes together quickly, and this elk backstrap stir-fry delivers exactly that. Even if you’re new to cooking game meat, my methodical approach will guide you through creating a perfectly seared, tender dish with crisp-tender vegetables in a savory-sweet sauce. Let’s transform these quality ingredients into a memorable weeknight dinner that feels both rustic and refined.

Ingredients

– 1 lb fresh elk backstrap, cut against the grain into ¼-inch slices
– 2 tbsp rich toasted sesame oil
– 3 cloves aromatic fresh garlic, minced
– 1 tbsp freshly grated ginger root
– 1 cup vibrant snow peas, trimmed
– 1 red bell pepper, sliced into thin strips
– 1 cup crisp shredded carrots
– ¼ cup savory soy sauce
– 2 tbsp sweet honey
– 1 tsp vibrant rice vinegar
– 2 tbsp sliced green onions for garnish
– 1 tbsp toasted sesame seeds

Instructions

1. Pat the elk backstrap slices completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon of toasted sesame oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the elk slices in a single layer and sear for 90 seconds per side until a golden-brown crust forms.
4. Transfer the seared elk to a clean plate using tongs, being careful not to overcrowd the pan during cooking.
5. Reduce heat to medium-high and add the remaining sesame oil to the same pan.
6. Sauté the minced garlic and grated ginger for 30 seconds until fragrant but not browned.
7. Add the snow peas, bell pepper strips, and shredded carrots to the pan.
8. Stir-fry the vegetables for 3-4 minutes until bright in color and crisp-tender, tossing constantly with a spatula.
9. Whisk together the soy sauce, honey, and rice vinegar in a small bowl until fully combined.
10. Return the seared elk backstrap to the pan with the vegetables.
11. Pour the sauce mixture over the elk and vegetables, tossing to coat everything evenly.
12. Cook for 1 additional minute until the sauce thickens slightly and coats the ingredients.
13. Remove from heat and garnish with sliced green onions and toasted sesame seeds.

Now you have a complete meal that balances the elk’s robust flavor with the vegetables’ fresh crunch and the sauce’s umami sweetness. Serve this stir-fry over steamed jasmine rice or cauliflower rice for a low-carb option, letting the savory sauce soak into every grain. The contrast between the tender, medium-rare elk and the crisp vegetables creates a satisfying texture experience that will make this recipe a regular in your rotation.

Elk Backstrap Tacos with Avocado Crema

Zesty and satisfying, these elk backstrap tacos bring wild game elegance to your weeknight dinner rotation. Let’s walk through each step together to create perfectly seasoned meat and creamy avocado sauce that will elevate your taco game.

Ingredients

– 1 lb fresh elk backstrap
– 2 tbsp high-quality olive oil
– 1 tsp coarse kosher salt
– 1 tsp freshly ground black pepper
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 2 ripe Hass avocados
– 1/2 cup fresh sour cream
– 2 tbsp freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 8 small corn tortillas
– 1 cup shredded crisp red cabbage
– 1/2 cup crumbled cotija cheese

Instructions

1. Pat the 1 lb fresh elk backstrap completely dry with paper towels.
2. Rub the backstrap evenly with 2 tbsp high-quality olive oil.
3. Combine 1 tsp coarse kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a small bowl.
4. Massage the spice mixture thoroughly onto all surfaces of the elk backstrap.
5. Let the seasoned meat rest at room temperature for 15 minutes to absorb flavors.
6. Preheat a cast-iron skillet over medium-high heat until water droplets sizzle immediately.
7. Sear the elk backstrap for 4 minutes on one side until a dark brown crust forms.
8. Flip the meat and cook for another 3 minutes for medium-rare doneness.
9. Transfer the cooked backstrap to a cutting board and let rest for 8 minutes.
10. Scoop the flesh from 2 ripe Hass avocados into a blender.
11. Add 1/2 cup fresh sour cream, 2 tbsp freshly squeezed lime juice, and 1/4 cup chopped fresh cilantro to the blender.
12. Blend the mixture on high speed for 45 seconds until completely smooth and creamy.
13. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
14. Thinly slice the rested elk backstrap against the grain into 1/4-inch thick pieces.
15. Arrange the warm tortillas on a serving platter.
16. Divide the sliced elk evenly among the tortillas.
17. Top each taco with 2 tbsp shredded crisp red cabbage.
18. Drizzle 1 tbsp avocado crema over each taco.
19. Sprinkle 1 tbsp crumbled cotija cheese over the assembled tacos.

Now you’re ready to enjoy these beautifully balanced tacos. Notice how the tender, slightly gamey elk contrasts with the cool, creamy avocado sauce, while the crisp cabbage adds refreshing crunch. For an extra flavor boost, try serving these with quick-pickled red onions or a squeeze of fresh lime juice right before eating.

Bacon-Wrapped Elk Backstrap with Bourbon Glaze

Preparing an impressive yet approachable wild game dish begins with this bacon-wrapped elk backstrap. Perfect for special occasions or elevating your weeknight dinner, this recipe combines lean, tender elk with smoky bacon and a sweet, complex bourbon glaze that caramelizes beautifully.

Ingredients

• 1.5 lbs fresh elk backstrap
• 8 slices thick-cut applewood smoked bacon
• 1/2 cup high-quality bourbon
• 1/4 cup pure maple syrup
• 2 tbsp dark brown sugar
• 1 tbsp Dijon mustard with whole grains
• 2 cloves fresh garlic, minced
• 1 tsp freshly cracked black pepper
• 1/2 tsp coarse sea salt
• 2 tbsp unsalted butter

Instructions

1. Pat the fresh elk backstrap completely dry with paper towels to ensure proper searing.
2. Season all sides of the elk backstrap evenly with coarse sea salt and freshly cracked black pepper.
3. Wrap the seasoned elk backstrap tightly with thick-cut applewood smoked bacon slices, slightly overlapping each piece.
4. Secure the bacon in place using kitchen twine tied at 1-inch intervals along the backstrap.
5. Preheat your oven to 400°F and place a cast-iron skillet over medium-high heat.
6. Sear the bacon-wrapped elk backstrap for 2 minutes per side until the bacon is lightly browned and rendered.
7. Transfer the skillet directly to the preheated oven and roast for 12-15 minutes until the internal temperature reaches 135°F for medium-rare.
8. While the elk roasts, combine high-quality bourbon, pure maple syrup, dark brown sugar, Dijon mustard with whole grains, and minced fresh garlic in a small saucepan.
9. Bring the glaze mixture to a simmer over medium heat, stirring constantly until the dark brown sugar completely dissolves.
10. Reduce heat to low and continue simmering for 8-10 minutes until the glaze thickens enough to coat the back of a spoon.
11. Remove the glaze from heat and whisk in unsalted butter until fully incorporated and glossy.
12. Remove the elk backstrap from the oven when it reaches 135°F internal temperature and transfer to a cutting board.
13. Brush half of the warm bourbon glaze generously over the entire surface of the bacon-wrapped elk backstrap.
14. Let the glazed elk rest for exactly 8 minutes before slicing to allow juices to redistribute.
15. Slice the rested elk backstrap into 1-inch thick medallions against the grain for maximum tenderness.
16. Drizzle the remaining bourbon glaze over the sliced medallions just before serving.

During the resting period, the sweet bourbon glaze forms a sticky, caramelized crust that contrasts beautifully with the smoky bacon. Distinct layers of flavor emerge with each bite—from the lean, gamey elk to the salty bacon and complex sweetness of the glaze. Consider serving these medallions over creamy mashed potatoes to soak up the extra glaze, or slice them thinly for elegant appetizers that showcase the perfect pink interior.

Elk Backstrap Steak with Mushroom Sauce

Sometimes the most impressive meals come from mastering simple techniques with quality ingredients. Start by selecting a beautiful 1.5 lb elk backstrap steak, which should be at room temperature for even cooking, and gather your ingredients for a rich mushroom sauce that will elevate this wild game to restaurant-quality status.

Ingredients

• 1.5 lb elk backstrap steak, at room temperature
• 2 tbsp rich extra virgin olive oil
• 1 tsp coarse kosher salt
• 1/2 tsp freshly cracked black pepper
• 8 oz fresh cremini mushrooms, thinly sliced
• 2 cloves aromatic garlic, minced
• 1/2 cup dry red wine
• 1 cup rich beef broth
• 1/2 cup heavy cream
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Pat the elk backstrap steak completely dry with paper towels to ensure proper searing.
2. Rub the steak evenly with rich extra virgin olive oil, coating all surfaces.
3. Season both sides generously with coarse kosher salt and freshly cracked black pepper.
4. Heat a heavy cast-iron skillet over medium-high heat until very hot, about 3-4 minutes.
5. Sear the steak for 4-5 minutes on the first side until a deep brown crust forms.
6. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (internal temperature of 130°F).
7. Transfer the steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
8. Reduce skillet heat to medium and add thinly sliced fresh cremini mushrooms.
9. Sauté mushrooms for 5-6 minutes until golden brown and their liquid has evaporated.
10. Add minced aromatic garlic and cook for 1 minute until fragrant.
11. Pour in dry red wine, scraping up any browned bits from the pan bottom.
12. Simmer the wine for 2-3 minutes until reduced by half.
13. Add rich beef broth and continue simmering for 4-5 minutes until slightly thickened.
14. Stir in heavy cream and simmer for 2-3 minutes until the sauce coats the back of a spoon.
15. Remove sauce from heat and stir in finely chopped fresh parsley.
16. Slice the rested steak against the grain into 1/2-inch thick pieces.
17. Arrange sliced steak on plates and spoon the mushroom sauce over the top.

What makes this dish exceptional is the contrast between the tender, slightly gamey elk and the creamy, earthy mushroom sauce. The steak should be juicy with a perfect pink center, while the sauce provides a velvety richness that complements without overwhelming. Consider serving over creamy mashed potatoes or with roasted root vegetables to soak up every bit of that luxurious sauce.

Herb-Crusted Elk Backstrap with Roasted Potatoes

Eager to elevate your wild game cooking skills? This herb-crusted elk backstrap with roasted potatoes delivers restaurant-quality results through simple, methodical steps that build layers of flavor and texture. Follow each instruction precisely for a perfectly cooked centerpiece that will impress any dinner guest.

Ingredients

– 1.5 lb elk backstrap, trimmed of silver skin
– 2 tbsp extra virgin olive oil, divided
– 1 tbsp Dijon mustard
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 3 garlic cloves, minced
– 1/2 cup panko breadcrumbs
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and position one rack in the upper third and another in the lower third.
2. Toss the cubed Yukon Gold potatoes with 1 tablespoon of extra virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet and place on the lower oven rack for 35 minutes.
4. While potatoes roast, pat the elk backstrap completely dry with paper towels to ensure proper searing.
5. Combine the finely chopped rosemary, thyme leaves, minced garlic, panko breadcrumbs, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
6. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
7. Sear the elk backstrap for 2 minutes per side until a golden-brown crust forms, using tongs to rotate the meat.
8. Remove the skillet from heat and brush the entire surface of the backstrap with Dijon mustard using a pastry brush.
9. Press the herb-breadcrumb mixture firmly onto the mustard-coated surface of the backstrap until completely covered.
10. Transfer the skillet to the upper oven rack and roast for 12-15 minutes until the internal temperature reaches 130°F for medium-rare.
11. Remove both the backstrap and potatoes from the oven and let the meat rest for 8 minutes before slicing.
12. Slice the elk backstrap against the grain into 1/2-inch thick medallions using a sharp carving knife. Keep the roasted potatoes warm while the meat rests. Knowing how perfectly cooked elk backstrap yields to gentle pressure and releases aromatic herbal notes makes the careful preparation worthwhile. The contrast between the crisp herb crust and tender, pink interior creates an elegant presentation when arranged alongside the golden roasted potatoes. For a stunning plate, fan the medallions over the potatoes and drizzle with any accumulated pan juices.

Elk Backstrap Kebabs with Chimichurri

Just picture this: tender elk backstrap threaded onto skewers, grilled to perfection, and served with a vibrant, herbaceous chimichurri sauce. Join me as we walk through each step to create these impressive yet approachable kebabs that will transport your taste buds straight to the mountains. You’ll be amazed at how simple techniques yield such extraordinary results.

Ingredients

– 1.5 lbs fresh elk backstrap, cut into 1.5-inch cubes
– 1/4 cup rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1 tbsp freshly squeezed lemon juice
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 cup fresh flat-leaf parsley leaves, packed
– 1/4 cup fresh oregano leaves
– 2 tbsp red wine vinegar
– 1/4 tsp crushed red pepper flakes

Instructions

1. Place 1.5 lbs fresh elk backstrap cubes in a medium bowl.
2. Pour 2 tbsp rich extra virgin olive oil over the elk cubes.
3. Add 1 minced garlic clove to the bowl with the elk.
4. Drizzle 1 tbsp freshly squeezed lemon juice over the elk mixture.
5. Sprinkle 1 tsp coarse kosher salt evenly over the meat.
6. Add 1/2 tsp freshly cracked black pepper to the bowl.
7. Gently toss the elk cubes until evenly coated with the marinade.
8. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
9. While the elk marinates, combine 1 cup fresh flat-leaf parsley leaves and 1/4 cup fresh oregano leaves in a food processor.
10. Add the remaining 2 minced garlic cloves to the food processor.
11. Pulse the herb mixture 5-6 times until finely chopped.
12. Transfer the chopped herbs to a small bowl.
13. Whisk in the remaining 2 tbsp rich extra virgin olive oil.
14. Stir in 2 tbsp red wine vinegar until fully incorporated.
15. Add 1/4 tsp crushed red pepper flakes to the chimichurri sauce.
16. Thread the marinated elk cubes onto metal skewers, leaving small spaces between pieces.
17. Preheat your grill to 400°F, ensuring the grates are clean and lightly oiled.
18. Place the elk kebabs on the hot grill and cook for 3-4 minutes.
19. Flip the kebabs using tongs and cook for another 3-4 minutes.
20. Remove the kebabs from the grill when the internal temperature reaches 135°F for medium-rare.
21. Let the kebabs rest for 5 minutes before serving.
22. Drizzle the prepared chimichurri sauce over the warm kebabs.

What makes these kebabs truly special is the contrast between the smoky, tender elk and the bright, herbaceous chimichurri that cuts through the richness. Serve them over creamy polenta or alongside grilled vegetables for a complete mountain-inspired meal that feels both rustic and refined.

Slow-Cooked Elk Backstrap with Root Vegetables

Finally mastering slow-cooked game meat transforms ordinary dinners into extraordinary culinary experiences. Follow this methodical approach to create tender elk backstrap with caramelized root vegetables that will impress even the most discerning palates.

Ingredients

– 2 pounds fresh elk backstrap
– 3 tablespoons rich extra virgin olive oil
– 1 tablespoon coarse kosher salt
– 2 teaspoons freshly cracked black pepper
– 4 large carrots, peeled and chopped into 2-inch chunks
– 3 parsnips, peeled and chopped into 2-inch chunks
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, minced
– 2 cups rich beef broth
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 275°F to ensure gentle, even cooking.
2. Pat the elk backstrap completely dry with paper towels to promote proper browning.
3. Rub the backstrap evenly with 2 tablespoons of olive oil, then season generously with salt and pepper on all surfaces.
4. Heat a large oven-safe Dutch oven over medium-high heat for 2 minutes until hot.
5. Sear the backstrap for 3 minutes per side until deep golden brown crust forms.
6. Remove the backstrap from the Dutch oven and set aside on a clean plate.
7. Add the remaining 1 tablespoon of olive oil to the same Dutch oven.
8. Sauté the chopped carrots and parsnips for 5 minutes until they begin to soften.
9. Add the chopped onion and cook for 3 more minutes until translucent.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Return the seared backstrap to the Dutch oven, nestling it among the vegetables.
12. Pour the beef broth over the meat and vegetables until partially submerged.
13. Sprinkle the fresh rosemary and thyme evenly over the entire dish.
14. Cover the Dutch oven tightly with its lid and transfer to the preheated oven.
15. Cook for 2 hours and 30 minutes until the internal temperature reaches 135°F for medium-rare.
16. Remove from oven and let rest for 15 minutes before slicing against the grain.

Zesty and aromatic, the elk emerges fork-tender with a subtle gamey richness balanced by sweet, caramelized root vegetables. Serve thick slices over creamy polenta or alongside crusty bread to soak up the savory cooking juices, creating a complete rustic meal that celebrates wild game at its finest.

Elk Backstrap Sliders with Caramelized Onions

Crafting the perfect game-day slider requires attention to detail and quality ingredients. Let’s build these elk backstrap sliders layer by layer, starting with properly caramelized onions and perfectly cooked meat. Follow each step precisely for restaurant-quality results at home.

Ingredients

– 1 lb fresh elk backstrap, trimmed of silver skin
– 2 large sweet yellow onions, thinly sliced
– 2 tbsp rich extra virgin olive oil
– 1 tbsp creamy unsalted butter
– ½ cup bold beef stock
– 2 tbsp Worcestershire sauce
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 8 soft brioche slider buns
– 4 slices sharp white cheddar cheese
– ¼ cup tangy garlic aioli

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-low heat for 2 minutes until shimmering.
2. Add 2 large sweet yellow onions, thinly sliced, to the skillet and stir to coat with oil.
3. Cook onions for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown and become jammy in texture. Tip: Don’t rush this process—low and slow cooking develops the natural sugars.
4. While onions cook, pat 1 lb fresh elk backstrap dry with paper towels and season both sides with 1 tsp coarse kosher salt and ½ tsp freshly cracked black pepper.
5. Heat remaining 1 tablespoon of rich extra virgin olive oil in a separate heavy-bottomed skillet over medium-high heat until it just begins to smoke.
6. Sear elk backstrap for 3-4 minutes per side until a dark brown crust forms and internal temperature reaches 130°F for medium-rare. Tip: Use a meat thermometer for perfect doneness every time.
7. Transfer cooked elk backstrap to a cutting board and let rest for 8 minutes to allow juices to redistribute.
8. Add ½ cup bold beef stock and 2 tbsp Worcestershire sauce to the onion skillet, scraping up any browned bits from the bottom.
9. Simmer the onion mixture for 3-4 minutes until the liquid reduces by half and becomes syrupy.
10. Thinly slice the rested elk backstrap against the grain into ¼-inch thick pieces. Tip: Cutting against the grain ensures tender, easy-to-bite slices.
11. Lightly toast 8 soft brioche slider buns in a 350°F oven for 3-4 minutes until golden.
12. Spread ¼ cup tangy garlic aioli evenly on the bottom halves of toasted brioche slider buns.
13. Layer sliced elk backstrap over the aioli, followed by caramelized onion mixture.
14. Top each slider with ½ slice of sharp white cheddar cheese and the bun tops.
15. Place assembled sliders on a baking sheet and bake at 350°F for 2-3 minutes just until cheese melts. You’ll love how the tender, slightly gamey elk pairs with the sweet onions and sharp cheese. These sliders shine when served with crispy sweet potato fries or a simple arugula salad to cut through the richness.

Blackened Elk Backstrap with Cajun Spices

Bold flavors meet wild game in this spectacular blackened elk backstrap recipe that transforms a premium cut into a restaurant-quality dish right in your own kitchen. Building that perfect crust requires precise technique and quality ingredients, but I’ll walk you through each step methodically so you can achieve that signature blackened texture with confidence.

Ingredients

– 1.5 lbs fresh elk backstrap
– 2 tbsp high-smoke-point avocado oil
– 1 tbsp aromatic paprika
– 2 tsp freshly ground black pepper
– 1.5 tsp coarse kosher salt
– 1 tsp fragrant garlic powder
– 1 tsp earthy onion powder
– 1 tsp zesty cayenne pepper
– 1/2 tsp aromatic dried thyme
– 1/2 tsp woodsy dried oregano

Instructions

1. Pat the elk backstrap completely dry with paper towels to ensure proper searing.
2. Combine all spices in a small bowl, mixing thoroughly until evenly distributed.
3. Rub the spice mixture generously over all surfaces of the elk backstrap, pressing gently to adhere.
4. Heat a cast-iron skillet over medium-high heat for 3 minutes until smoking hot.
5. Add avocado oil to the hot skillet and swirl to coat the surface evenly.
6. Carefully place the seasoned elk backstrap in the hot skillet using tongs.
7. Cook undisturbed for 2 minutes to develop a dark crust on the first side.
8. Flip the backstrap and cook for another 2 minutes on the second side.
9. Turn the backstrap onto its edges, searing each for 30 seconds to brown all surfaces.
10. Reduce heat to medium and continue cooking, turning every minute, until internal temperature reaches 130°F for medium-rare, about 4-6 minutes total.
11. Transfer the elk to a cutting board and let rest for exactly 5 minutes to redistribute juices.
12. Slice against the grain into 1/2-inch thick medallions using a sharp knife.

Creating that perfect blackened crust yields an incredible textural contrast between the spicy, crackling exterior and the tender, juicy interior. Consider serving these elegant medallions over creamy stone-ground grits or alongside roasted root vegetables to complement the robust Cajun flavors beautifully.

Elk Backstrap Wellington with Puff Pastry

Bold flavors and elegant presentation come together in this impressive elk backstrap Wellington, where tender game meat meets flaky puff pastry in a dish that’s surprisingly approachable for home cooks. This methodical guide will walk you through each step to ensure your Wellington emerges from the oven perfectly cooked and beautifully golden. Let’s begin with gathering our quality ingredients and preparing our workspace.

Ingredients

– 1.5 pounds fresh elk backstrap, trimmed of silver skin
– 2 tablespoons rich Dijon mustard
– 8 ounces earthy cremini mushrooms, finely chopped
– 1 medium sweet yellow onion, finely diced
– 2 cloves aromatic garlic, minced
– 3 tablespoons unsalted European-style butter
– 1 sheet frozen puff pastry, thawed according to package directions
– 1 large farm-fresh egg, beaten
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the elk backstrap completely dry with paper towels and season all sides with kosher salt and black pepper.
3. Heat a large skillet over medium-high heat and sear the backstrap for 2 minutes per side until a deep brown crust forms, then transfer to a plate.
4. Brush the seared backstrap evenly with Dijon mustard while still warm, which helps the mushroom mixture adhere better.
5. In the same skillet, melt the European-style butter over medium heat and sauté the diced onion for 4 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Stir in the finely chopped cremini mushrooms and cook for 8-10 minutes until all moisture has evaporated and the mixture is thick.
8. Spread the mushroom mixture in a thin layer on a plate and refrigerate for 15 minutes to cool completely, preventing the puff pastry from becoming soggy.
9. Roll the thawed puff pastry sheet on a lightly floured surface to 12×14 inches, creating a surface large enough to wrap the backstrap.
10. Spread the cooled mushroom mixture down the center of the pastry, leaving a 2-inch border on all sides.
11. Place the mustard-brushed backstrap directly on top of the mushroom layer.
12. Carefully fold the pastry over the backstrap, sealing all edges tightly by pressing with your fingers.
13. Flip the wrapped Wellington seam-side down onto the prepared baking sheet.
14. Brush the entire pastry surface with the beaten egg using a pastry brush, which creates that beautiful golden-brown finish.
15. Use a sharp knife to score decorative diagonal lines on the pastry surface, being careful not to cut through to the filling.
16. Bake at 400°F for 25-30 minutes until the pastry is puffed and deep golden brown, and the internal temperature of the elk reaches 135°F for medium-rare.
17. Remove from oven and let rest for 10 minutes before slicing, allowing the juices to redistribute throughout the meat. Golden, flaky pastry gives way to perfectly pink elk that’s incredibly tender and flavorful. The earthy mushroom duxelles provides a savory contrast to the lean game meat, while the Dijon mustard adds a subtle tang that cuts through the richness. Serve thick slices alongside roasted root vegetables or a simple arugula salad for a complete meal that impresses both visually and gastronomically.

Elk Backstrap Salad with Balsamic Vinaigrette

Let’s create an elegant yet approachable wild game salad that transforms simple ingredients into something extraordinary. Last week’s successful elk harvest inspired this beautifully balanced dish where tender backstrap meets vibrant greens. Learning to prepare elk properly ensures you’ll enjoy its delicate flavor without any gaminess.

Ingredients

– 1 lb fresh elk backstrap
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 8 cups crisp mixed greens
– 1 cup sweet cherry tomatoes
– ½ cup thinly sliced red onion
– ¼ cup crumbled creamy goat cheese
– ¼ cup toasted pine nuts
– 3 tbsp aged balsamic vinegar
– 1 tbsp smooth Dijon mustard
– 1 small minced garlic clove

Instructions

1. Pat the elk backstrap completely dry with paper towels to ensure proper searing.
2. Rub the backstrap evenly with 1 tablespoon of olive oil, coating all surfaces.
3. Season generously with kosher salt and freshly cracked black pepper on all sides.
4. Preheat a cast-iron skillet over medium-high heat until water droplets sizzle immediately.
5. Sear the backstrap for 4 minutes on one side until a deep brown crust forms.
6. Flip the backstrap and cook for another 3 minutes for medium-rare doneness.
7. Transfer the elk to a cutting board and let it rest undisturbed for 8 minutes to redistribute juices.
8. While the elk rests, whisk together balsamic vinegar, Dijon mustard, and minced garlic in a small bowl.
9. Slowly drizzle in the remaining olive oil while whisking continuously to create an emulsified dressing.
10. Combine mixed greens, cherry tomatoes, and sliced red onion in a large salad bowl.
11. Slice the rested elk backstrap against the grain into ¼-inch thick medallions.
12. Arrange the elk slices over the salad greens in a single layer.
13. Drizzle the balsamic vinaigrette evenly over the entire salad.
14. Sprinkle crumbled goat cheese and toasted pine nuts across the top.
15. Gently toss the salad just before serving to distribute all components.

Remember how the warm, juicy elk contrasts beautifully with the cool, crisp greens when you take that first bite. Resting the meat properly before slicing ensures each piece remains tender and flavorful rather than drying out. Consider serving this salad with crusty artisan bread to soak up the remaining balsamic dressing at the bottom of your bowl.

Elk Backstrap Chili with Dark Chocolate

You might think chili needs hours to develop flavor, but this elk backstrap version comes together surprisingly fast while delivering incredible depth. Let’s walk through each step methodically to create a rich, complex dish that will become your new cold-weather favorite.

Ingredients

– 1.5 pounds of lean elk backstrap, cut into ½-inch cubes
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1 red bell pepper, seeded and chopped
– 2 tablespoons of aromatic chili powder
– 1 teaspoon of smoky ground cumin
– ½ teaspoon of spicy cayenne pepper
– 1 teaspoon of coarse kosher salt
– 1 28-ounce can of fire-roasted diced tomatoes
– 2 cups of rich beef broth
– 1 15-ounce can of dark red kidney beans, drained and rinsed
– 2 ounces of high-quality dark chocolate (70% cacao), chopped
– ¼ cup of fresh cilantro, chopped

Instructions

1. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lean elk backstrap cubes in a single layer, working in batches if necessary to avoid crowding.
3. Sear the elk for 2-3 minutes per side until deeply browned but not cooked through, then transfer to a plate.
4. Reduce heat to medium and add the finely diced yellow onion to the same pot, scraping up any browned bits from the bottom.
5. Cook the onion for 5-7 minutes until translucent and fragrant, stirring occasionally.
6. Add the minced fresh garlic and chopped red bell pepper, cooking for 2 more minutes until softened.
7. Sprinkle in the aromatic chili powder, smoky ground cumin, spicy cayenne pepper, and coarse kosher salt, stirring constantly for 1 minute to toast the spices.
8. Pour in the fire-roasted diced tomatoes with their juices and the rich beef broth, stirring to combine.
9. Return the seared elk backstrap and any accumulated juices to the pot, bringing the mixture to a gentle simmer.
10. Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld and meat to become tender.
11. Stir in the drained dark red kidney beans and cook uncovered for 10 more minutes to heat through.
12. Remove from heat and stir in the chopped high-quality dark chocolate until completely melted and incorporated.
13. Garnish with the fresh chopped cilantro just before serving.
Looking at the finished chili, you’ll notice the velvety texture from the melted chocolate creates a luxurious mouthfeel that complements the tender elk perfectly. The dark chocolate adds subtle bitterness that balances the spice, making this chili sophisticated enough for dinner parties yet comforting for weeknight meals. Try serving it over creamy polenta or with crusty bread for dipping into the rich sauce.

Elk Backstrap Fajitas with Peppers and Onions

Just imagine slicing into perfectly seared elk backstrap, nestled alongside colorful peppers and onions, all wrapped in a warm tortilla. This elevated fajita recipe transforms wild game into a surprisingly approachable weeknight meal that’s bursting with flavor. Let’s walk through each step together to create this restaurant-quality dish right in your own kitchen.

Ingredients

• 1 lb fresh elk backstrap, sliced against the grain into ½-inch strips
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced into half-moons
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 3 cloves aromatic garlic, minced
• 2 tsp smoky ground cumin
• 1 tsp earthy chili powder
• ½ tsp freshly ground black pepper
• ½ tsp coarse kosher salt
• 8 soft flour tortillas
• ¼ cup freshly chopped cilantro
• 1 juicy lime, cut into wedges

Instructions

1. Pat the elk backstrap strips completely dry with paper towels to ensure proper searing.
2. Season the elk strips evenly with smoky ground cumin, earthy chili powder, freshly ground black pepper, and coarse kosher salt.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the seasoned elk strips in a single layer for 90 seconds per side until a deep brown crust forms.
5. Transfer the seared elk to a clean plate, being careful not to overcrowd the pan during cooking.
6. Add the remaining 1 tablespoon of rich extra virgin olive oil to the same skillet.
7. Sauté the thinly sliced yellow onion and bell pepper strips for 6-8 minutes until softened and slightly charred at the edges.
8. Add the minced aromatic garlic and cook for 60 seconds until fragrant but not browned.
9. Return the seared elk strips to the skillet, tossing everything together to combine.
10. Warm the soft flour tortillas in a dry skillet for 30 seconds per side or until pliable.
11. Sprinkle the finished fajita mixture with freshly chopped cilantro.
12. Serve immediately with warm tortillas and juicy lime wedges for squeezing.

Velvety elk backstrap provides a lean yet remarkably tender texture that pairs beautifully with the crisp-tender peppers and sweet caramelized onions. The smoky spices create a warm, complex flavor profile that’s brightened by the fresh lime juice. For an extra special presentation, serve these fajitas family-style right in the sizzling cast-iron skillet with colorful toppings like creamy avocado slices and tangy sour cream.

Elk Backstrap Hash with Sweet Potatoes

For those seeking a hearty, elevated breakfast that transforms humble ingredients into something extraordinary, this elk backstrap hash brings together wild game richness with sweet potato sweetness in perfect harmony. Following these methodical steps will ensure even beginner cooks achieve restaurant-quality results right in their own kitchen.

Ingredients

– 1 lb fresh elk backstrap, cut into ½-inch cubes
– 2 medium sweet potatoes, peeled and diced into ¾-inch pieces
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 2 tbsp rich extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ½ tsp sea salt
– 4 farm-fresh eggs
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat a large cast-iron skillet over medium-high heat for 3 minutes until evenly hot.
2. Add 2 tablespoons of rich extra virgin olive oil to the heated skillet, swirling to coat the surface completely.
3. Place 1 pound of fresh elk backstrap cubes in a single layer, cooking undisturbed for 2 minutes to develop a golden-brown crust.
4. Flip each elk cube and cook for another 90 seconds until all sides are seared but the center remains pink.
5. Transfer the seared elk to a clean plate using tongs, preserving the flavorful drippings in the skillet.
6. Add 2 medium diced sweet potatoes to the hot skillet, spreading them in an even layer.
7. Cook the sweet potatoes for 8 minutes, stirring every 2 minutes until edges begin to caramelize and centers become fork-tender.
8. Mix in 1 large finely chopped yellow onion, cooking for 4 minutes until translucent and fragrant.
9. Stir in 3 cloves of minced garlic, 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and ½ teaspoon sea salt, cooking for 60 seconds until aromatic.
10. Return the seared elk backstrap to the skillet, gently folding to combine all ingredients evenly.
11. Create 4 small wells in the hash mixture using the back of a spoon.
12. Crack 4 farm-fresh eggs directly into the wells, being careful not to break the yolks.
13. Cover the skillet and cook for 4-5 minutes until egg whites are fully set but yolks remain runny.
14. Remove from heat and sprinkle with 2 tablespoons of chopped fresh parsley.

Buttery sweet potatoes provide a creamy contrast to the lean, gamey elk, while runny egg yolks create a luxurious sauce that ties everything together. Serve this hash directly from the skillet with crusty bread for soaking up every last bit, or top with avocado slices for added creaminess that complements the dish’s rustic character.

Elk Backstrap Skewers with Teriyaki Glaze

Zesty and satisfying, these elk backstrap skewers bring gourmet flavor to your backyard grill with minimal effort. Today we’ll walk through creating perfectly tender elk skewers with a glossy teriyaki glaze that caramelizes beautifully over the fire. Follow these steps carefully for restaurant-quality results right at home.

Ingredients

– 1.5 pounds fresh elk backstrap, cut into 1-inch cubes
– 1/2 cup rich soy sauce
– 1/4 cup sweet honey
– 2 tablespoons fragrant rice vinegar
– 2 teaspoons freshly grated ginger
– 2 cloves aromatic garlic, minced
– 1 tablespoon toasted sesame oil
– 1 teaspoon cornstarch
– 2 tablespoons cold water
– 1 bunch fresh green onions, sliced
– 1 tablespoon toasted sesame seeds

Instructions

1. Place 1.5 pounds of fresh elk backstrap cubes in a large glass bowl.
2. Whisk together 1/2 cup rich soy sauce, 1/4 cup sweet honey, 2 tablespoons fragrant rice vinegar, 2 teaspoons freshly grated ginger, and 2 cloves minced aromatic garlic in a separate bowl.
3. Pour half of the marinade over the elk cubes, reserving the remaining half for the glaze.
4. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours to allow flavors to penetrate the meat.
5. While meat marinates, soak 8-10 wooden skewers in cold water for 30 minutes to prevent burning.
6. Thread marinated elk cubes onto soaked skewers, leaving small spaces between pieces for even cooking.
7. Heat your grill to medium-high (400°F) and lightly oil the grates.
8. Grill skewers for 4 minutes on the first side until grill marks appear.
9. Flip skewers and cook for another 3 minutes on the second side.
10. Combine reserved marinade with 1 tablespoon toasted sesame oil in a small saucepan.
11. Mix 1 teaspoon cornstarch with 2 tablespoons cold water until smooth.
12. Whisk cornstarch mixture into the saucepan and bring to a simmer over medium heat.
13. Cook glaze for 2 minutes, stirring constantly, until thickened and glossy.
14. Brush thickened teriyaki glaze generously over both sides of the grilled skewers.
15. Return glazed skewers to the grill for 1 final minute to set the glaze.
16. Transfer finished skewers to a serving platter and sprinkle with sliced fresh green onions and toasted sesame seeds.

Wonderfully tender elk cubes contrast with the sticky-sweet teriyaki glaze that caramelizes into a beautiful lacquer. The sesame seeds add satisfying crunch while the green onions provide fresh brightness. For an impressive presentation, serve these skewers over steamed jasmine rice with grilled pineapple slices to complement the sweet-savory flavors.

Elk Backstrap Roulade with Spinach and Cheese

Keeping wild game approachable for home cooks starts with mastering elegant preparations like this elk backstrap roulade. Knowing how to properly handle this lean, flavorful cut ensures tender results every time, while the spinach and cheese filling adds comforting richness that balances the elk’s distinctive flavor profile.

Ingredients

– 1.5 lb elk backstrap, trimmed of silver skin
– 2 cups fresh spinach leaves, thoroughly washed and dried
– 4 oz cream cheese, softened to room temperature
– 1/2 cup shredded Parmesan cheese, finely grated
– 2 tbsp extra virgin olive oil, rich and fruity
– 1 tsp kosher salt, coarse-grained
– 1/2 tsp black pepper, freshly cracked
– 6 pieces kitchen twine, each 8 inches long
– 1 tsp garlic powder, aromatic and finely ground

Instructions

1. Place the trimmed elk backstrap on a cutting board and slice it horizontally through the center, stopping 1/2 inch from the opposite edge to create a butterfly cut.
2. Open the butterflied meat like a book and cover it with plastic wrap.
3. Use a meat mallet to gently pound the elk to an even 1/4-inch thickness, working from center to edges.
4. Season the entire surface with kosher salt, freshly cracked black pepper, and aromatic garlic powder.
5. Spread the softened cream cheese evenly over the seasoned elk, leaving a 1-inch border around all edges.
6. Layer the thoroughly washed spinach leaves evenly over the cream cheese.
7. Sprinkle the finely grated Parmesan cheese over the spinach layer.
8. Starting from the short end, tightly roll the elk into a cylinder, tucking in the filling as you go.
9. Secure the roulade by tying it with 6 pieces of kitchen twine spaced evenly along its length.
10. Preheat your oven to 375°F and heat an oven-safe skillet over medium-high heat.
11. Add 2 tablespoons of rich extra virgin olive oil to the hot skillet.
12. Carefully place the roulade in the skillet and sear for 2 minutes per side until golden brown on all surfaces.
13. Transfer the skillet directly to the preheated oven and roast for 18-20 minutes until the internal temperature reaches 135°F for medium-rare.
14. Remove the roulade from the oven and let it rest on a cutting board for exactly 8 minutes before slicing.
15. Carefully remove the kitchen twine and slice the roulade into 1-inch thick rounds.
Each slice reveals beautiful spirals of tender elk wrapped around the creamy, vibrant filling. Expect the lean backstrap to remain remarkably juicy while the melted cheeses create a luxurious texture contrast. Elevate your presentation by serving these elegant rounds over creamy polenta or alongside roasted root vegetables for a complete autumn-inspired meal that showcases wild game at its most sophisticated.

Summary

Deliciously versatile, these elk backstrap recipes showcase how game meat can be the star of any meal. Whether you’re grilling, roasting, or pan-searing, there’s a perfect dish for every occasion. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share this roundup on Pinterest so fellow game lovers can discover these savory creations too.