Elk backstrap

I'm the lucky recipient of several packages of elk backstrap. It is thinly sliced. Would appreciate recipe suggestions. Thanks!

I've had it chicken fried. It was great.

Olive oil, salt and pepper. Grill couple minutes on each side, depending on thickness

Chicken fried is also muy Bueno

I cast iron all mine to med rare to the rare side.
Cast iron really seals in the mositure and flavor.

Sadly I'm out

I marinate my tenders and backstrap in teriyaki for an hour while the mesquite coals are just right. Depending on thickness, maybe a minute or two on each side. Pull off, and rest for 3 minutes. Usually a good medium rare onto the plate.

Elk Backstraps with Mushrooms:

4 Elk Backstrap steaks
1/2 cup red wine
table spoon olive oil
sprig of fresh thyme
flour for dusting
kosher salt
fresh ground black pepper
butter
quality mushrooms such as crimini or morel

Heat olive oil in a heavy saute pan or cast iron skillet.
Season steaks with salt and pepper and dredge in flour.
Saute steaks in pan until browned on both side and set aside keeping warm.
Add butter to pan and toss in the mushrooms.
Cook, scraping the pan as you go.
Add thyme and wine and reduce the wine by half.
Add a pat or two of butter and return the steaks to the pan.
Heat the steaks through, turning them in the sauce.

Serve hot with mashed potatoes and ENJOY!

Nice first post.

Season with Salt, Pepper and Thyme cook rare- med rare on a hot grill to get that great sear on both sides to lock in that flavor. Let sit for 5 mins before slicing

Salt pepper cooked on the grill no more than medium rare. To chicken fry is a waste for that cut, even though it would be good.