Backstrap Appetizer

Elk Venison Backstrap Appetizers
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It has been tradition to cook up some of the backstrap as soon as we get back to camp after harvesting an animal. This is a simple recipe that usually has requests for seconds and thirds. No need for serving with a side dish. It’ll be devoured as soon as you take it off the stove.

INGREDIENTS

  • Elk or Venison Backstrap (1/4 inch thick)
  • 4 garlic cloves chopped
  • 4 tablespoons butter
  • 1 cup mushrooms chopped
  • Marsala wine or Red wine
  • Salt, pepper and garlic powder

DIRECTIONS

  1. Season elk or venison with salt, pepper and garlic powder
  2. Melt butter in a cast iron skillet over medium/high heat. Saute garlic and mushrooms.
  3. Add Elk or Venison Backstrap to the HOT skillet (30/45 seconds on each side). Remove meat from skillet.
  4. Add wine to the mushrooms and cook for 2-3 minutes. Pour mushrooms and sauce over meat and ENJOY!

 

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