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Mar 25th, 2012
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Elk Backstrap #7345446 11/12/18 01:57 AM
Joined: Feb 2010
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erathar Offline OP
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Best recipes needed. Got some tonight.

Re: Elk Backstrap [Re: erathar] #7345568 11/12/18 04:37 AM
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Caskins Offline
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Cut it about an inch thick and season and cook it like a ribeye. It will be amazing.

Re: Elk Backstrap [Re: erathar] #7345578 11/12/18 04:57 AM
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kmon1 Offline
junior
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The one above or fried but my favorite way is leave it in a block 6 inches or so long, cover heavy in montreal steak seasoning heavy and dry marinate in the fridge in a ziplock bag to cook the next day, take it out of the fridge and let it come up to roomp before cooling over hot grill to rare then take off grill and let it rest for 5 to 10 minutes before slicing cross grain thin like one might a london broil. On elk straps that are thicker than smaller deer straps I will split the block length wise with the grain before marinating.

MAin thing how ever you cook it DO NOT OVER COOK IT

Re: Elk Backstrap [Re: erathar] #7346281 11/12/18 09:45 PM
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bill oxner Offline
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Chicken fried or Chinese pepper steak.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Elk Backstrap [Re: erathar] #7346290 11/12/18 09:49 PM
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Herbie Hancock Offline
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One of my favorite ways is season it like you would any other steak and cook to rare med rare, top it with a horseradish sauce, then top that with sauteed mushrooms, severed with asparagus and wild rice.

Re: Elk Backstrap [Re: erathar] #7346320 11/12/18 10:08 PM
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mattyg06 Offline
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Reverse sear with sous vide or cold smoker to get internal temp to rare done. Let rest for a 5 min. Then sear on high heat till the outside is done to your liking. Make sure the internal temp stays below 130.

Re: Elk Backstrap [Re: erathar] #7346347 11/12/18 10:38 PM
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68rustbucket Offline
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Olive oil, salt, and pepper on a hot grill. Cook to medium rare.


Originally Posted by takewhatyoucan64
The vaginahurt is real over there.
Re: Elk Backstrap [Re: erathar] #7347209 11/13/18 05:40 PM
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snake oil Offline
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Wrap a 6" long piece w/bacon and grill on med/high heat turning once (12 min per side) until internal temp of 129* rest 5 min.

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