If you were lucky enough to put some fresh, organic elk meat into the freezer this year, then congratulations and let me introduce you to a quick and tasty way to cook your elk backstraps!
The backstrap is a lean, tender cut of meat that is a favorite amongst hunters for good reason. It’s quick and easy to cook with very little prep time needed to create a high-quality meal that you’ll be reluctant to share because you’re going to want to save it for yourself!
Blackened Elk Steak Medallions Recipe – HuntChef Edition
Here’s a quick and easy recipe that combines HuntChef’s Big Sexy Beast Rub and fresh elk backstrap!
Ingredients
- Elk Back Strap
- Cut into 3/4 to 1″ medallions
- Canola Oil
- HuntChef Big Sexy Beast Rub
Cut Medallions:
Step 1: Kill an elk! Easier said than done but you can also use this recipe with venison or beef.
Step 2: Slice the backstrap into 3/4″ to 1″ thick medallions. The cuts should be made perpendicular to the direction of the muscle fibers.
Step 3: Trim away any excess that’s not meat.
Season and Prepare Elk Backstraps:
Step 4: Apply a liberal coating of Hunt Chef Big Sexy Beast Rub to both sides and edges of each medallion. A similar coating to “blackening”.
Step 5: Allow the flavors of the season to absorb into the meat. It’s best that the seasoned elk medallions don’t touch if you can keep from it.
Step 6: For best results, allow the meat to warm up to room temperature before cooking. This will ensure an even internal temperature when cooking.
Cook to Perfection and Serve:
Step 7: Preheat a cast-iron skillet to medium temperature
Step 8: Add just enough Canola Oil to cover the bottom of the cast iron skillet.
Step 9: Cook until the preferred internal temperature is reached. Elk backstraps are best cooked to a medium-rare but to each their own.
Step 10: Remove from heat and let rest until ready to serve.
Notes from HuntChef:
You’ve worked hard to fill your freezer this fall, now put your hunting skills to the side for a moment and learn how to cook this quick and easy elk backstrap delicacy. You can fire up the grill or heat up your favorite cast iron skillet, both are great options but the cast-iron is a family favorite.
Backstraps are easy to cook, just be careful not to overcook it. This tender cut of meat cooks quickly and is best served medium-rare.
The key to this recipe is simple, proper seasoning! Season the backstrap liberally, to replicate a blackening recipe. Be sure to coat all sides and edges before cooking. For added flavor, allow the seasoned meat to rest at room temperature before cooking.
Once it’s time to cook, preheat a cast-iron skillet to medium temperature with just enough Canola oil to cover the bottom of the skillet.
How to cook Blackened Elk Steak Medallions directly from the HuntChef!
Interested in purchasing some of the HuntChef products featured in this recipe? Head over to HuntChef.com and use the Hunting Gear Deals exclusive coupon code: HGD10 at checkout to save 10%!
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CHEF BIO
Chef Jeremy Critchfield has combined a lifetime in the outdoors with a 5-star culinary career creating HUNTCHEF. HuntChef brings an expert culinary flavor to wild game meals that you’ll love and look forward to sharing with friends and family for years to come. #EATWHATYOUKILL
