In the realm of wild game, few cuts of meat hold the same reverence as the elk backstrap. Often referred to as the “filet mignon of the wilderness,” this exquisite piece of meat embodies the essence of the great outdoors. Its tender, succulent nature and robust, earthy flavors make it a prized jewel for hunters and food enthusiasts alike. Today, we’re sharing a slow-roasted elk backstrap recipe that not only celebrates this extraordinary cut but also offers an inviting solution for those who might not have access to elk – because whether it’s elk roast, backstrap, or even buffalo, this recipe promises to be a true wild game delight.
As the cold winds of winter sweep across the landscape, there’s no better way to warm the heart and soul than this hearty, slow-cooked meal. Our simple elk backstrap recipe is tailor-made for chilly evenings when a comforting dish is a welcome companion. It’s a culinary experience that brings out the best of wild game, allowing the meat to slowly tenderize and become so soft that it can be effortlessly shredded with a fork. So, if you’ve ever found yourself pondering how to cook elk backstrap to perfection, look no further – this recipe is your ultimate guide. Pair this dish with a warm winter drink such as Broken Leg or a delicious side like Cumin Carrots.
Whether you’re an experienced outdoorsman or someone eager to explore the world of wild game cuisine, grab your cast iron skillet or Dutch oven, and let’s embark on a journey that honors the spirit of the wilderness and the irresistible allure of tender elk backstrap.
Ingredients
Serving Size: Serves 3 to 5, depending on meat weight, at about 1 pound per serving
- 3 to 5 pounds of elk backstrap or roast; buffalo if neither is available
- ¼ cup of Dijon mustard
- Montreal steak seasoning
- 1 garlic bulb, minced
- 1, ¾-ounce package mixed fresh herbs (rosemary, thyme, parsley, oregano), stems removed and chopped
Instructions
Preheat oven to 450 degrees F.
Cover the entire piece of meat with a moderate coating of Dijon mustard.
Sprinkle surface with generous coating of Montreal steak seasoning.
Cover meat with garlic (according to taste).
Lastly, sprinkle with chopped herbs, according to taste.
Place meat in Dutch oven, cast-iron pot with lid or slow cooker.
Cook meat in oven, uncovered, 25 minutes.
Reduce oven temperature to 325 degrees F and cover meat.
After meat has been cooking for 90 minutes total, use a meat thermometer to occasionally check internal temperature until meat reaches 135 to 140 degrees F.
Remove meat from oven, place on cutting board, and let stand 15 to 20 minutes before slicing.
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