Smoked paprika, cumin, garlic powder and a little salt is all you need to kick up the flavor when you cook your elk backstrap.
- 3 or 4 – 4″ inch cut elk backstrap (venison can be substituted)
- 2 tablespoons smoked paprika
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 4 tablespoons butter
- Mix all dry ingredients together and rub on all sides of elk backstrap. Let marinade for an hour or two.
- Be sure that your backstrap is room temperature before cooking.
- Melt butter in a cast iron skillet over high heat.
- Add backstrap to the HOT skillet and brown on all sides until you get a rich dark coloring.
- Remove from skillet and let rest uncovered for 10 minutes.
We served this with a fresh golden and red beet quinoa salad.