Scored an Elk Backstrap

[captainlee]

Son in law just gave us an elk backstrap. Definitely the best cut of the animal. Not sure exactly how I want to prepare this one, I would like to try something different than just grilling. Any suggestions??

[bbqLuv]

Score! Indeed you did. What a score.

[Spinaker]

Grill that baby with the continuous flip method. Add some kosher salt and eat it Rare to Medium Rare.

As for a different method.......it is pretty lean, like most backstraps. You can roast it and then pour a béarnaise or peppercorn sauce over it. I would sear it in a cast iron pan with some tallow, raw garlic and rosemary, first. Then move on to roasting it to about 125 F, then add the sauce. Here is a Steak au Poivre sauce I found at a local restaurant. Then I went online to find a recipe. Here is what I found and I love this one.

• ¼ cup peppercorns
• 1 tablespoon olive oil
• 1 tablespoon butter
• ¾ cup cognac divided
• 1 ¼ cup heavy cream
• 1 clove garlic minced
• 1 teaspoon dried thyme
• ½ teaspoon beef base
• Salt

Pour the heavy cream into the skillet, followed by the minced garlic, dried thyme, and beef base. Whisk well and allow the cream to come to a gentle simmer. Simmer for 4 to 5 minutes until the sauce slightly thickens. Taste, then add 1 to 4 more tablespoons of cognac, to taste. (I usually add 2 tablespoons.) Salt as needed. I typically boil this for a little while to make sure the alcohol is cooked off. It also helps to thicken the sauce.

[captainlee]

I have always grilled them. Your recipe looks good, worth a try.

[Spinaker]

Yeah, I love to grill them. Continuous flip. Add salt and then the sauce. Nothing like it.

[CaptainMike]

That SIL is a keeper!

[ssennott]

Great gift from son in-law as long as you don’t overcook it it will be awesome.

[58limited]

Lucky you! It should be pretty big, I would divide it - the more uniform part into a roast - smoke it, oven roast it, its all good. Cook to medium rare - no more. The tapered or uneven part slice and tenderize for chicken fried steak - Yum!

I'm sure texastweeter will chime in with more ideas.

[texastweeter]

Only 3 things I do with backstrap. Rub with a chili coffee rub, sear hot and fast as steaks in black iron skillet with some oil, finished with butter. OR seared in a larger section and then made into an Elk Wellington. Or stuffed with herbed cream cheese, mushroom duxelle, and caramelized onions, wrapped in bacon, and smoked. If you wanna know more about how to any of those 3 just let me know. Whatever you do, let the flavor of the venison shine through, and don't overcook.

[FireMan]

Goin back many, many moons ago I was in the same predicament. With what I know now, yessir, I’d grill it just like ‘Ol Spinaker laid out fer ya. I was told to make a board sauce, shoot I was wonderin what a board had to do with a sauce. Well, I found out! My step son who entrusted me with the job whilst he went to work, came home and after tastin thought I was some kind of culinary genius. ‘Ol Spin seems to have a mighty fine sauce laid out fer ya also. Go fer it & enjoy.