If you didn’t know, I tend to shift my methods for cooking game meat during the summer/fall months by including some of my garden harvests into our meals. This compound garlic scape butter has a mild and sweet garlic flavor and when combined with fresh herbs, it truly enhances the flavors of grilled wild game meat as well as grilled vegetables. If you don’t grow your own garlic, you should be able to find garlic scapes at your local farmers markets. ~Enjoy!
- Elk backstrap steaks (about 3 to 4 inches thick, substitute venison or antelope)
- olive oil
- kosher salt
- freshly ground black pepper
Compound Herb Butter
Combine all below ingredients together in a bowl. Use a fork to whip and blend all herbs into butter. Place the butter onto a piece of wax paper and roll into a cylinder-like shape. Wrap in plastic wrap and tighten the ends with string setting in the refrigerator until firm enough to be sliced.
- 16 tablespoons unsalted butter, softened
- 2 tablespoons garlic scapes, finely chopped (substitute chives)
- 1 teaspoon rosemary, finely chopped
- 1 teaspoon thyme, finely chopped
- 1 teaspoon sage, finely chopped
Tenderize each game steak on both sides with a meat mallet and then rub olive oil over steaks to moisten. Season each steak on both sides with kosher salt and fresh ground black pepper. Heat an outdoor grill on high heat. When nice and hot, place steaks on grill 4-5 minutes per side or until internal temperature is about 125 degrees (medium-rare). Remove from heat and set aside to rest for ten minutes. Using a sharp knife, slice each steak into thin strips on a diagonal cut and finish with a slice of compound garlic scape butter.