Elk Backstrap

Delicious elk!

Author

Lauren Dietrich

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 129.9F / 54.4C

Ingredients

• 1 lb Elk Backstrap
• 1/2 tsp fresh ground pepper
• 1 tsp kosher salt
• 1 tsp Montreal Steak Seasoning
• 4 sprigs fresh rosemary
• 4 tbsp olive oil, separated
• 2 tbsp butter, melted

Directions

1. Pat Backstrap dry.
2. Season Backstrap with pepper, salt, and Montreal steak seasoning.
3. Put Backstrap into a stasher bag.
4. Put sprigs of rosemary on each side of Backstrap.
5. Mix 2 tbsp of olive oil and 2 tbsp of melted butter and drizzle into stasher bag.
6. Remove all air and seal.
7. Cook on 130° for 1 hour.
8. Heat the remaining 2 tbsp of olive oil in a cast iron skillet.
9. When hot, remove Backstrap from bag (remove rosemary, but leave all spices, butter, and oil) and sear on each side for 20 seconds.
10. Enjoy!