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Author Topic: Cooking Elk Backstrap  (Read 9071 times)

Offline SilkWWU

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Cooking Elk Backstrap
« on: November 25, 2009, 10:17:16 AM »
Ok guys...lets hear your advice on cooking backstrap.  I fried some up last night and it was good, but I feel I could have done a better job somehow.  Lets get some recipes!

Offline GoldTip

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Re: Cooking Elk Backstrap
« Reply #1 on: November 25, 2009, 10:20:00 AM »
IMHO, no better way then to dredge the elk back strap in milk and egg, then roll through flour with salt and pepper, then drop in hot butter to fry'em.  It just doesn't get any better than that.  Unless your using Moose back strap. :chuckle:
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Offline quadrafire

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Re: Cooking Elk Backstrap
« Reply #2 on: November 25, 2009, 10:23:38 AM »
Check out Field & Stream this month. Some great looking venison dishes. If I could kill something I would try them with elk as well.

Offline SilkWWU

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Re: Cooking Elk Backstrap
« Reply #3 on: November 25, 2009, 10:26:08 AM »
IMHO, no better way then to dredge the elk back strap in milk and egg, then roll through flour with salt and pepper, then drop in hot butter to fry'em.  It just doesn't get any better than that.  Unless your using Moose back strap. :chuckle:

That sounds amazing.  I'll have to try this. BTW, Bolar's Butcher in Castle Rock did a great job with my Bull and was done in 6 days.

Offline MeatDown

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Re: Cooking Elk Backstrap
« Reply #4 on: November 25, 2009, 10:50:32 AM »

Simple… Light coating of oil, a little salt & pepper and light coat of McCormick Steak Seasoning… on a hot grill… a short time later on a plate with baked potato, steamed broccoli… and a nice dark beer…

Mmmmm MMmmm MMMMMmmmmmm   :drool:  :drool:  :drool:

I better go cook lunch now…

Cheers
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Re: Cooking Elk Backstrap
« Reply #5 on: November 25, 2009, 10:56:33 AM »
oh that stuff is HORRIBLE no matter how you cook it, you better send it to me, i will dispose of it for you  :rolleyes:
BMM, elk blood in, elk blood out


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Offline Galpster

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Re: Cooking Elk Backstrap
« Reply #6 on: November 25, 2009, 11:00:02 AM »
And if the shipping costs are too high for ya I will be glad to drive on over and pick it up!!
Hunt em, Kill em, Eat em. Do not hunt em if you aren't going to eat em.

Offline dawhunt

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Re: Cooking Elk Backstrap
« Reply #7 on: November 25, 2009, 11:26:40 AM »
IMHO, no better way then to dredge the elk back strap in milk and egg, then roll through flour with salt and pepper, then drop in hot butter to fry'em.  It just doesn't get any better than that.  Unless your using Moose back strap. :chuckle:


 :yeah:
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Bob

Offline lokidog

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Re: Cooking Elk Backstrap
« Reply #8 on: November 25, 2009, 11:41:50 AM »
Grilled with bacon!

1.  Precook some bacon in the micro to remove a fair amount of the fat.  Don't go crispy.  Slice backstrap from 3/4 to 1 1/4 thick depending how done you like your meat.  Wrap one or two peices of bacon around each piece of meat.  Stick one or two toothpicks through to hold bacon in place.  Don't leave the toothpicks sticking out too far.  Spray each side lightly with oil.  Sprinkle garlic and onion powder, basil, ground sage or whatever spices you like.  Grill on medium heat, too hot or too fatty bacon and you will get a lot of flame and blackening.  Cook to desired doneness.

2.  Quick way, saute mushrooms and onions in butter, season to taste, saute 1/2 to 3/4 thick medalions to desired doneness.

Enjoy!

Offline ing

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Re: Cooking Elk Backstrap
« Reply #9 on: November 25, 2009, 11:52:30 AM »
Take soy sauce, warechestershire (or however its spelled) sauce, mustard, and horseradish and mix it all together.  Marinate backstrap in this for however long you want then cook on grill.

Offline blindpig

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Re: Cooking Elk Backstrap
« Reply #10 on: November 25, 2009, 12:11:40 PM »
No matter what you put on it or marinate it in, its all about the length of time you cook it.  I like mine pink in the middle or medium.  Cook on Medium high until desired pinkness.  Worstchestire sauce is very good, I second that.  Good luck.

Offline KNOPHISH

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Re: Cooking Elk Backstrap
« Reply #11 on: November 25, 2009, 01:09:54 PM »
Yep, It's all about the timing, over cook & they are still good but tougher. The other day I put some olive oil in a pan with just a little sliced red pepper, onion, & garlic. put the back straps on top while they sauted & a little Johnnys. only about 2 minutes flipped, a little Montreal on side 2 for 2 more minutes. Mostly red inside but tender as hell. MMMMMMMM
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Offline CP

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Re: Cooking Elk Backstrap
« Reply #12 on: November 25, 2009, 01:14:56 PM »
A little salt and grill it to med rare.  Maybe a little olive oil to keep it from sticking. 

Offline washelkhntr

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Re: Cooking Elk Backstrap
« Reply #13 on: November 25, 2009, 01:28:14 PM »
You cook it ??????  :IBCOOL:
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Offline billythekidrock

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Re: Cooking Elk Backstrap
« Reply #14 on: November 25, 2009, 05:15:00 PM »
Cooking some right now...well actually it is tenderloin.

I put a little Johnny's on one side and pound with a mallet, flip and put on a little Johnny's Garlic and pound again. Dredge in flower and cook fast in a little hot oil.




Offline PolarBear

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Re: Cooking Elk Backstrap
« Reply #15 on: November 25, 2009, 05:20:50 PM »
Salt, pepper and cook in butter.  My kids like it when I slice chicken fry it.
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Re: Cooking Elk Backstrap
« Reply #16 on: November 25, 2009, 05:26:01 PM »
I have done all the above methods.  I have cooked 18 inches of backstrap like Prime Rib.  That was a long adventure total time was 28 hours doing the rock salt etc..   I would do it again but I would need a direct order from my Wife, Mom or Dad to do it again. 
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Offline Axle

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Re: Cooking Elk Backstrap
« Reply #17 on: November 25, 2009, 05:30:00 PM »
Like some of the other folks mentioned, a little salt and pepper and then cook in butter. However, if you don't tenderize it, cook it on low heat and leave it pink in the middle. If you use a Jaacard meat tenderizer, then salt and pepper it, coat it in flour, then cook on higher heat till it browns.

Soooooo good!
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Offline Crunchy

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Re: Cooking Elk Backstrap
« Reply #18 on: November 25, 2009, 05:31:53 PM »
I like me some chicken fried elk.  Beat the steaks some to tenderize, salt pepper dip in egg and milk mixture, toss in flour and the fry it up in some hot oil.  Take out and place in oven to keep warm.  Dump most of oil, toss in some flour to the pan and make some gravy.  Pour gravy over steaks and mash potatos.

Offline HntnFsh

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Re: Cooking Elk Backstrap
« Reply #19 on: November 26, 2009, 08:33:43 PM »
Flour it,season with salt, pepper, and Jonnies.Cook it in butter.Hot and fast.only flip it once.Nice crispy brown on the outside.I get my best and tenderest steaks that way.

I like to eat em when they are just cool enough I dont burn my mouth.

My steaks are probably done in about 3 or 4 minutes,tops.

 



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