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Elk Backstrap #4103983 03/06/13 05:12 PM
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glb1955 Offline OP
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I grilled some of my backstrap the other night and it was okay. Had bacon wrapped around a couple pieces and some I grilled without any. Used some Montana steak seasoning on them. Like I said, they were okay but I think I can do better. Does anyone have a better way to grill the backstrap? Thanks for any help I might get.

Re: Elk Backstrap [Re: glb1955] #4104503 03/06/13 08:38 PM
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kdub Offline
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Try tenderizing them and marinating.

Re: Elk Backstrap [Re: kdub] #4104511 03/06/13 08:40 PM
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Maybe K bobs.


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Re: Elk Backstrap [Re: kdub] #4104715 03/06/13 10:17 PM
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glb1955 Offline OP
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Thanks KBob. Will try that next time. This was kind of a spur of the moment flash of nonbrilliance on my part.

Re: Elk Backstrap [Re: glb1955] #4104982 03/07/13 12:14 AM
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Butter lots of butter and rare to medium rare


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Re: Elk Backstrap [Re: BOBO the Clown] #4105465 03/07/13 02:45 AM
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mbavo Online Content
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bobo is correct. the main thing about grilling venison is to cook to rare or medium rare at the most. if you cook to medium,it looses flavor and tenderness. i like to pull it off rare and let it rest at least 5 minutes before cutting or eating.

Re: Elk Backstrap [Re: mbavo] #4105947 03/07/13 12:07 PM
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kmon1 Online Shocked
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Yup over cooking is the problem with lots of grilled meat, any venison be it elk or deer. Have put this on here many times.

6 inch or so piece of backstrap, coat heavy with Montreal steak seasoning and put in fridge for several hours. Take out and let it come to room temp then grill to rare, take off grill and let it rest 5 minutes 10 is even better then slice thin across grain. If any is left over makes for great cold sandwiches.


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