Easy Elk Backstrap Recipe

How to Cook Elk Backstrap

Smoked paprika, cumin, garlic powder and a little salt is all you need to kick up the flavor when you cook your elk backstrap.

INGREDIENTS

  • 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

DIRECTIONS

  1. Mix all dry ingredients together and rub on all sides of elk backstrap. Let marinade for an hour or two.
  2. Be sure that your backstrap is room temperature before cooking.
  3. Melt butter in a cast iron skillet over high heat.
  4. Add backstrap to the HOT skillet and brown on all sides until you get a rich dark coloring.
  5. Remove from skillet and let rest uncovered for 10 minutes.

We served this with a fresh golden and red beet quinoa salad.

Easy Elk Backstrap Recipe

Easy Elk Backstrap Recipe

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8 Comments

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  1. says: fred hood

    Just tried this and it is really good 2 mins per side and pull them off!!

    Great elk backstraps. Simple rub love it.

  2. says: Jim

    5 stars
    Excellent recipe! The rub was superb- I plan to use it on venison in the future. Our elk was butterflied. We cooked 2 min per side and let it rest for 10 minutes covered. Perfect. Served it with roasted broccoli (with a little paprika and garlic), mushrooms with some cumin, onions and salt, and baked sweet potatoes. Thank you!

    1. says: Kristy

      Thanks Desarae for the feedback… and I really like your website and all of your hunting adventures. Seems we have a lot in common!