Wed, Jun 24

Cast-Iron Elk Backstrap

Name: Cast-Iron Elk Backstrap
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Serves 4
Ingredients: 1.5 lb elk backstrap, trimmed; 2 tsp kosher salt; 1 tsp coarse black pepper; 2 tbsp high-heat oil; 3 tbsp butter; 3 cloves garlic, smashed; A few sprigs fresh thyme or rosemary

Backstrap is the tenderloin of the elk and you do not do much to it. Salt, a screaming-hot pan, butter, and a rest. Overcook it and you have wasted the best meat in the freezer, so pull it at medium-rare and let it carry.

Prep 15 minCook 12 minTotal 27 minYield Serves 4

How much did you catch?4 servings

18 servings

Ingredients

·1.5 lb elk backstrap, trimmed
·2 tsp kosher salt
·1 tsp coarse black pepper
·2 tbsp high-heat oil
·3 tbsp butter
·3 cloves garlic, smashed
·A few sprigs fresh thyme or rosemary

Method

1Pull the backstrap from the fridge 30 minutes ahead and pat it bone dry. Season all over with salt and pepper.
2Get a cast-iron skillet ripping hot with the oil, just to smoking.
3Lay the backstrap in and sear undisturbed 2-3 minutes per side until a deep brown crust forms.
4Drop in the butter, garlic, and herbs. Tilt the pan and spoon the foaming butter over the meat for a minute.
5Pull at 130F for medium-rare. Rest 8 minutes before slicing against the grain.