Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
For the Elk Backstrap:
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- 2 lbs elk backstrap, trimmed
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 sprig fresh rosemary or thyme (optional)
For the Garlic Herb Butter:
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- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- Zest of 1 lemon
- Pinch of kosher salt
For the Roasted Vegetables:
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- 1 lb baby potatoes, halved
- 1 bunch carrots, peeled and cut into sticks
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Garlic Herb Butter
In a small bowl, mix softened butter with garlic, parsley, thyme, lemon zest, and a pinch of salt. Roll the mixture into a log using parchment paper or plastic wrap and refrigerate until firm. This can be made a day ahead.
- Roast the Vegetables
Preheat your oven to 425°F. Toss potatoes, carrots, and onion with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until golden brown and tender.
- Season and Sear the Elk
While vegetables are roasting, rub elk backstrap with olive oil, salt, pepper, smoked paprika, and garlic powder. Heat a heavy skillet (cast iron works best) over medium-high heat. When hot, sear the elk for 3–4 minutes per side, until a deep brown crust forms.
- Finish in the Oven
Transfer the skillet to the oven and roast at 375°F for 6–8 minutes, or until an instant-read thermometer reads 130°F for medium-rare. Remember: elk is lean, so avoid overcooking.
- Rest and Serve
Let the backstrap rest for 10 minutes under foil. Slice against the grain into medallions. Top each serving with a slice of garlic herb butter and serve alongside the roasted vegetables.
Tips for Cooking Elk Perfectly
- Use a Meat Thermometer: Don’t rely on guesswork. Elk is best served at 130–135°F internal temperature.
- Rest Before Slicing: This allows juices to redistribute, keeping the meat moist.
- Don’t Skip the Butter: While elk is lean, finishing it with a touch of fat like herb butter enhances tenderness and flavor.
- Pair with Bold Flavors: Red wine reductions, mushroom sauces, and roasted root vegetables complement elk beautifully.
Pairing Ideas
A dish like this deserves thoughtful pairings to highlight its natural flavors.
- Wine: A bold red such as Cabernet Sauvignon, Malbec, or Syrah enhances the richness of elk.
- Beer: A malty amber ale or porter pairs wonderfully with roasted vegetables and seared meat.
- Side Dish: A simple green salad with vinaigrette or a wild rice pilaf balances the hearty meal.
Field Care and Preparation Matter
A delicious elk meal starts long before you fire up the skillet. Field care and processing play a critical role in the flavor and tenderness of the meat.
- Field Dress Quickly: Prompt field dressing reduces gamey flavors and preserves meat quality.
- Cool the Carcass Fast: Especially in warmer climates, cooling meat quickly prevents spoilage.
- Proper Butchering: Trim away excess silver skin and sinew to keep cuts tender.
- Vacuum Seal and Freeze: For long-term storage, vacuum sealing prevents freezer burn and extends freshness.
Final Thoughts
Cooking elk backstrap isn’t just about preparing a meal — it’s about honoring the hunt. Every slice on the plate tells a story of crisp mornings in the mountains, patient glassing sessions, and the moment you earned the harvest.
This recipe for seared elk backstrap with garlic herb butter is a celebration of those stories. It brings the field to the table in a way that’s simple, flavorful, and worthy of the effort it takes to harvest such a magnificent animal.
So the next time you sit down to a plate of elk, take a moment to reflect on the journey that brought it there. After all, good food is best enjoyed with gratitude.
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