The Best Elk Backstrap Recipe for The Holidays

Introduction 

Elk are such beautiful, majestic creatures. Watching them in the wild is a remarkable sight. So serene. So peaceful. 

They also look damn good on a plate. 

That’s right, guys. It takes a lot to drop one of these monsters, and it takes even more to cut it up and pack out all of that delicious meat. If you’re reading this, then its safe to say that you already know the work that goes into hunting elk. 

Obviously, the meat is the reward. In particular, the backstrap (or tenderloin) is the greatest prize out of the entire hunt. It’s tender, flavorful, and just plain delicious. Not to mention, it's particulalry enjoyable during the holidays.

This means that you do not want to mess it up by cooking it in just any old barbeque sauce or overcooking it to the texture of shoe leather. 

Your friends and family won’t be happy with it, and neither will you. You’ll be the laughing stock of your group and your guys will make fun of you every time that you get together. 

Ok, so maybe it won’t be that bad, but it would sure be a shame to mess up a fine piece of elk backstrap.  

We’ve got you covered, bro. Here is a recipe that has all of the right ingredients without over-complicating things. It also has bacon. Need I say more to sell you on this? 

Here’s the best elk backstrap recipe that you and your buds can fix. 

Stuff You’ll Need 

First of all, you’ll need a grill. This is not an option. I don’t care how bad the weather is outside or what time of year it is. Suck it up, buttercup. Grilling is the only way to go. 

Ok, so we have a grill. Check. Now, let’s get down to the recipe itself.  

• 2 pounds elk backstrap (cut into 2-ounce pieces) 
• 16 slices of thick cut bacon 
• 1 tablespoon liquid smoke flavoring 
• 1 tablespoon Worcestershire sauce 
• ½ teaspoon garlic powder  
• ½ teaspoon onion powder 
• ½ teaspoon black pepper 
• Metal grilling skewers 
• Your favorite Creek blend to dip while you’re cooking this beast 

This is a pretty simple recipe. If you are feeling adventurous, you can add some brown sugar and cayenne pepper to the recipe as well if you want that sweet and hot flavor. Otherwise, it is just as good as it is.  

Let the Grilling Begin 

Here’s what you do with your ingredients: 

1. Throw in your favorite Creek blend to get things started.  
2. Season your elk strap with the Worcestershire sauce and liquid smoke. Mix your spices together and sprinkle those on the backstrap.  
3. Wrap each piece in bacon and skewer them. Let them sit in the fridge and think about what they’ve done. Some call this “marinading.” I call it, “Stay in there and don’t come out until you’re delicious!” 
4. Go outside and fire up the grill. Get it to a medium temperature just like you would if you were cooking a steak.  
5. Throw them on the grill when it reaches temperature and cook them for about 15-20 minutes. This should get them medium-rare. Anything above that is just not acceptable. You should know that by now.  
6. Grab some beers and display your culinary prowess to your dudes.  

Elk is best served up with some barbequed baked beans, mashed potatoes, and good ol’ homemade corn bread. You can change out the barbequed baked beans for something else, but the corn bread is a must!  

There is one more thing to note: this will really impress the ladies too. What woman doesn’t want a man that can cook?  

Conclusion 

That’s really all there is to it. If you know your way around a grill (why wouldn’t you?) then it should be a piece of cake.  

Don’t overcomplicate things. You’re not a 5-star chef or anything. If you were, you wouldn’t be reading this article anyway.  

So, get your grill ready and cook up this simple but delicious recipe at your next gathering. You’ll be thanking us later. 

Don’t forget to keep plenty of your favorite Creek blend on hand. You can find it near you by using our store locator.  

Grill like a champion, dip like a champion, and live like a champion.