Elk Backstrap

[Doc Holliday]

Bringing my backstraps and loins back on the plane with me in a polar bear 48. Sent the rest to the processor to be made into roasts, steaks, ground, and ground hot sausage.

What do you guys do with your bsckstraps? I was thinking of cutting into 10-12 inch sections, then packaging each chunk for grilling. Any other recommendations?

 

[bsnedeker]

That's what I do... large roasts, grill to rare or MR, cut into steaks after resting.

Sent from my SM-G960U using Tapatalk

 

[Cahunter805]

I usually cook them medium rare on an open oak bbq pit.
Here is a piece of Backstrap I butterflied and stuffed with cream cheese mixed with sautéed onions,garlic,jalapeños and wrapped in bacon. It was a major hit at deer camp and a staple now.

 

[Whisky]

Sept elk i did bigger sections.
Nov elk I cut approx 10oz chunks out, and then butterflied most of them into a nice, even steak. Individual vac sealed and into the freezer.
My wife dont hardly eat it, and my kids are too young yet, so for now I like the single serve route.

Sent from my SM-G955U using Tapatalk

 

[5MilesBack]

I cut them into roasts, cook them rare, and then slice and eat with mashed potatoes.

 

[Rob5589]

I do steaks in a cast iron with butter/olive oil, salt and pepper only, cooked rare.

 

[Next Ridge]

Cut into steaks, 3/4” thick, wrap in bacon, grill. Simple but good for me.

 

[CAElkhunter]

I cut steaks and butterfly them like above and vacuum seal into 2 pc servings for my wife and I.
Have been doing it for years. Love it.

 

[Wrench]

I make 1" to 1-1/4" steaks, cook to rare and enjoy.

 

[Ucsdryder]

I do steaks in a cast iron with butter/olive oil, salt and pepper only, cooked rare.

Rob, dry them off really good, then salt and pepper as you said, then put some white flour in a zip lock and toss them around in the ziplock and LIGHTLY dust them. Then cook them in your cast iron hot and fast. The flour makes a great crust on the outside.

here are some butterflied tenderloin that were out of this world!!!

 

[RCB]

Grind mine into burger

 

[Eltigreblanco]

I cut mine into small roasts, throw them on the traeger, then reverse sear

 

[N2TRKYS]

I cut mine the length of a knife blade. I soak it in salt water for a couple days. Make a hole through the center of the strap. Stuff a piece of Conecuh sausage in the hole. Then slice the strap into a thickness of around 2”. Wrap with Wright’s bacon. Season to tase and grill to desired temp. I like all of mine medium. Serve with Zaterans long grain and wild rice. Very tender and delicious.

That’s my favorite meal for deer and elk.

 

[N2TRKYS]

This is whitetail, but this is what the finished product looks like for my recipe.

 

[edwal]

I cut them into a 9" length, slice them partially , season like a prime rib, wrap it completely in bacon, and cook like a prime rib. Comes out incredible!!

 

[zion zig zag]

I do steaks in a cast iron with butter/olive oil, salt and pepper only, cooked rare.

This. I package mine in chunks big enough for either 2 or 4, inch and a half thick steaks, then I use kosher salt and pepper, bring to room temperature, sear in a cast iron for 3 minutes each side. After the flip I throw a big chunk of butter and smashed garlic in the pan and spend the last couple of minutes spooning the brown garlic butter over each steak. Rest for 10 minutes.

 

[yellarcat]

This is whitetail, but this is what the finished product looks like for my recipe.

This is my favorite too.

 

[Laramie]

Cut into 6-10" lengths depending on number of servings you want then reverse sear. If you have never done a reverse sear, follow these simple steps.
1- season the outside of your strap
2- grill or smoke at 180 degrees until desired inside temp is reached. I like to pull mine at 135
3- remove from the grill and allow the meat to rest for a minimum of 10 minutes
4- bring grill to 450-500 degrees
5- sear meat on both sides for 30 seconds
6- remove from grill and allow to rest for a couple minutes before slicing.

Pictured below is antelope but this works for all big game straps. It is simple, and one of the excellent ways to serve these amazing pieces of meat.

 

[Sccritterkiller]

4"-6" chunks for the freezer...

I then take an entire chunk and sous vide to 120 for about 4hrs...then I slice chunks into steak servings and grill to desired temp..I prefer the 120 degree then I just crust up the outsides with a torch.

 

[Jwknutson17]

We leave them in 10"-12" long sections. Season and grill to medium rare. We don't use any bacon or other stuff that masks the flavor. Just salt and pepper is really all you need for these amazing cuts.