Juicy, tender and full of wild, rustic flavor — the elk backstrap recipe is everything you want from a filling, protein-packed meal. Whether you’re an experienced hunter or you’re simply nibbling on wild game cooking for the first time, this dish is about to become your new obsession.
I want you to imagine this: a screaming hot pan, with the fragrance of herbs and garlic in the air, a backstrap cooked for perfection, and slices like butter. It’s not just a meal, it’s an experience. The first time I cooked elk backstrap for my family, the table went quiet after the first bite. That “wow” moment? Yeah, you’re also about to get your own.
What is it about this dish that makes it so special? Simplicity. You don’t need the most special ingredients or hours in the kitchen. Indeed, this recipe comes together in less than 30 minutes, and is deceptively beginner-friendly. It’s a nice introduction to wild game, and impressive dinner when you’re pressed for time but want all the flavor.
If you’ve made my venison steak recipe (another reader favorite!), you’ll appreciate this one even more for its bold flavor and melt-in-your-mouth texture. Let’s get cooking!
What is Elk Backstrap Recipe?
So what is an elk backstrap, exactly? Is it some ancient code in the wild for “tremendously great meat”? Pretty much. Backstrap is a long, tender muscle that extends along the spine of the elk — the wild game of the filet mignon. It is lean, flavor-packed and makes you wonder why you ever put up with bland beef.
Why the funny name? I like to say that it’s because this cut “has your back” when dinner needs rescuing. And as they say, the quickest way to a man’s heart goes through his stomach — and especially if backstrap is part of the menu.
Never cooked elk before? Don’t stress. Well, here’s your sign to jump in and try it out. Your taste buds will want to thank you!
Why You’ll Love This Elk Backstrap Recipe
1. The Flavor is the Star
The elk backstrap recipe focuses on bold, natural flavor. The meat itself is flavorful, with a meaty, earthy taste, and we zhuzh it up with 5 easy-on-the-pantry flavor boosters: garlic butter, fresh rosemary, cracked pepper, a so-what? sprinkle of smoked paprika, and a finish drizzle of balsamic glaze. Simple, yet mouthwatering.
2. It’s Budget-Friendly
Ditch the pricey steakhouse. You’ve harvested the elk yourself or sourced it locally, this is an economical way to eat what is basically gourmet-level protein at home. Even better, it feels like a special-occasion meal without a special-occasion price tag.
3. Customizable & Crowd-Pleasing
Top it with compound butter, eat it with roasted veggies, or slice it thin for sandwiches — the sky’s the limit. This dish is sure to score as a family dinner, date night or impressing the foodie friends.
If you liked my herb-crusted venison roast, this elk recipe gives off a similar vibe but with even more tenderness. Don’t forget to bookmark both!
How to Make Elk Backstrap
It’s quick, tasty, unbelievably piggish. In less than 30 minutes, rawmeat becomes a plate of juicy, golden-brown elk perfection. No sauces to worry about, no fussy techniques — just a quick sear, some seasoning wizardry and a couple of finishing touches.
Key Ingredients for Elk Backstrap Recipe:
- 1-1.5 lbs elk backstrap (trimmed of silver skin)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp fresh rosemary (or 1 tsp dried)
- Salt and freshly cracked black pepper to taste
- Optional: Balsamic glaze for drizzling
Step-by-Step Instructions:
- Prep the Backstrap: Remove any silver skin and pat the meat dry with paper towels. Season generously with salt, pepper, and smoked paprika.
- Heat the Pan: In a heavy skillet (cast iron is ideal), heat olive oil over medium-high until shimmering.
- Sear the Backstrap: Add the elk and sear for 2-3 minutes per side until browned. Lower heat slightly if needed.
- Add Flavor Boosters: Add butter, garlic, and rosemary to the pan. Spoon the melted butter over the meat for 1-2 minutes.
- Finish Cooking: For medium-rare, remove at 125-130°F internal temp. Rest for 5-10 minutes before slicing.
- Serve: Slice across the grain and drizzle with balsamic glaze if desired.
What to Serve Elk Backstrap Recipe With:
- Garlic Mashed Potatoes — Creamy and comforting
- Roasted Brussels Sprouts — Add a crispy, nutty crunch
- Wild Rice Pilaf — Earthy, hearty, and wholesome
- Red Wine or Dark Ale — Perfect for balancing bold flavors
Mix and match to suit the occasion! Want more ideas? Try it with my oven-roasted root veggies or campfire corn salad.
Top Tips for Perfecting Elk Backstrap Recipe:
- Don’t Overcook It: Elk is lean and dries out quickly. Use a meat thermometer!
- Resting Is Key: Let the meat rest before slicing so juices stay inside.
- No Silver Skin Allowed: Trim it all off for the best texture.
- Room Temp Start: Let the meat sit out for 20 minutes before cooking for an even sear.
- Go Cast Iron: It retains heat better for that golden crust.
Storing and Reheating Tips:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheating: Warm gently in a covered skillet over low heat or in a 250°F oven until heated through. Avoid microwaving — it ruins the texture!
Health Benefits of Elk Backstrap Recipe
| Benefit | Description |
|---|---|
| High in Protein | Great for muscle repair and staying full |
| Low in Fat | Leaner than beef or pork |
| Iron-Rich | Supports energy levels and blood health |
| Omega-3s | Wild game contains healthy fats |
| No Hormones | Naturally raised, no added chemicals |
This recipe is delicious and nutritious. Fuel your body with clean, wild protein while treating your taste buds to a culinary adventure.
Elk Backstrap Recipe From DelishDish!
Elk Backstrap Recipe: 5 Flavor Boosters You’ll Love
Course: main courseCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes290
kcalThis elk backstrap recipe is juicy, tender, and bursting with wild flavor. Seared in a skillet with garlic, rosemary, and butter, it’s ready in under 30 minutes and perfect for a cozy dinner or special occasion.
Ingredients
1-1.5 lbs elk backstrap (trimmed of silver skin)
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp smoked paprika
1 tbsp fresh rosemary (or 1 tsp dried)
Salt and freshly cracked black pepper to taste
Optional: Balsamic glaze for drizzling
Directions
- Prep the Backstrap: Remove any silver skin and pat the meat dry with paper towels. Season generously with salt, pepper, and smoked paprika.
- Heat the Pan: In a heavy skillet (cast iron is ideal), heat olive oil over medium-high until shimmering.
- Sear the Backstrap: Add the elk and sear for 2-3 minutes per side until browned. Lower heat slightly if needed.
- Add Flavor Boosters: Add butter, garlic, and rosemary to the pan. Spoon the melted butter over the meat for 1-2 minutes.
- Finish Cooking: For medium-rare, remove at 125-130°F internal temp. Rest for 5-10 minutes before slicing.
- Serve: Slice across the grain and drizzle with balsamic glaze if desired.
Notes
- Elk backstrap is best served medium-rare for maximum tenderness.
Let the meat rest before slicing to retain juices.
Trim all silver skin before cooking for the best texture.
Feel free to swap rosemary for thyme or your favorite herbs.
FAQs : Elk Backstrap Recipe
What is Elk Backstrap?
Elk backstrap is a tender cut of meat taken from the spine of an elk. It is lean and rich in flavor, often considered one of the best cuts of game meat.
How do you prepare Elk Backstrap?
To prepare elk backstrap, season it with your favorite herbs and spices, then grill, roast, or pan-sear it to your preferred doneness.
What are the best seasonings for Elk Backstrap?
Elk backstrap pairs well with seasonings such as garlic, rosemary, thyme, salt, and pepper. You can also marinate it for added flavor.
How long should you cook Elk Backstrap?
For best results, elk backstrap should be cooked to medium-rare or medium, about 5-7 minutes per side depending on thickness. The internal temperature should reach 130-140°F (54-60°C).
Can I make Elk Backstrap ahead of time?
Yes, elk backstrap can be cooked ahead of time and stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
What are good side dishes for Elk Backstrap?
Elk backstrap pairs wonderfully with roasted vegetables, mashed potatoes, a fresh green salad, or wild rice. The earthy flavors complement hearty side dishes.
Is Elk Backstrap a healthy option?
Yes, elk backstrap is a healthy choice. It is leaner than beef, rich in protein, and a good source of essential vitamins and minerals, including iron.
Share Your Twist!
We’d love to hear how you make this elk backstrap recipe your own! Whether you switch up the seasonings, add a unique sauce, or serve it with your favorite sides, there’s no wrong way to enjoy this flavorful dish.
Did you add a smoky chipotle kick, or top it with a homemade herb butter? Share your twist in the comments below or tag us on social media—we might just feature your version next! After all, the best recipes are the ones we create together.
