French Spiced Elk Backstrap

French seasoned Elk

Author

rlynch31

Prep Time: 02:00

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• Penzeys Sunny Paris Seasoning
• Penzeys Mural of Flavor
• Cup Red Wine (Recommend Cabernet Sauvignon or Syrah or Bordeaux or Rhône Blend
• 1 lb Elk Backstrap Section
• Black Pepper
• Salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.
2. Coat Backstrap section evenly with Sunny Paris and Mural of Flavor seasoning. If you can’t get these seasonings you can substitute dried chervil, purple Shallots, onion powder, garlic powder or minced dried garlic, dill weed, chives, French tarragon, French basil, dried lemon zest, and dried orange peel powder.
3. Cover elk with red wine. Crack pepper on all sides and put in fridge to marinate at least 2 hours.
4. Remove from fridge and salt elk thoroughly.
5. Place in ziploc bag with excess marinade once reached room temp. Place into sous vide cooker for 2 hours
6. Remove from Sous vide cooker and bag and place in covered container. Begin heating skillet or grill pan or grill to high searing temperature.

Sear

1. Sear on each side for 1 minute. Slice and serve.