Backstrap Appetizer

Elk Venison Backstrap Appetizers

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.


  • 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


  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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