Does anyone have any recipes for elk backstraps or steaks?

TIA,
CPS

Elk Southwest Style:

Generally, we create a rub consisting of a random mixture of chili powder, garlic salt,cumin, fresh ground black pepper and cayenne pepper. Generously rub the outside of the meat, and allow it to sit in the fridge overnight. Cook on the grill until it is medium rare. We then create a queso (velvetta cheese thinned slightly with milk). We chop onions, green chilis and tomatoes. Place the veggies on top of the steak and smother with the queso.

Absolutely fantastic!!!!!!!!!!!!!!!

try this:

Midge�s
Elk & Venison Marinade

Midge has been an Outfitter / guide in NW Montana for over15 years. She use�s this marinade on tough Elk and venison steaks. The Elk steak I had was very tender, outstanding flavor, so I went back for 2nds���.

Ingredients:

1/2 cup Soy sauce
2 Tbsp. molasses
1/4 cup salad oil
2 tsp. ground ginger
2 tsp. dry mustard
6 cloves garlic, minced

Instructions:

Mix all of the ingredients in a blender (when you have electricity).

Place steaks in an appropriate size pan (do not stack), pour marinade over steaks an place in refrigerator overnight.

Before cooking, pat meat dry, dredge in seasoned flour, then let sit on cake cooling rack for do minutes to set flour. Fry in hot oil. Do not overcook. Elk and Venison get very dry when you overcook. Try for a medium rare to medium, you want just a faint pink in the middle�.. Enjoy.

I like to cube it up and wrap each piece in a half-strip of pepper bacon ( from Costco ), and then grill it.

Tom

Sear each side for 2 min. Then top with wild mushrooms and butter.
Fuzz