Rosemary and Garlic Deer or Elk Backstrap

My best backstrap recipe yet.

Author

Harry Boyd

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• 4 tbsp Minced Garlic
• 2 Sprigs of Rosemary
• 2 Sprigs Thyme
• 4 tbsp Butter

Directions

1. Rub minced garlic into backstrap, place one sprig of Rosemary and thyme in the bottom of the vacuum seal bag, place backstrap on top of the herbs, place the other 2 sprigs on top of the meat, place 2 tbsp of butter on each side of the backstrap. Seal bag, cook in sous vide for min 2 hours.

Finishing Steps

1. After cooked, place into hot cast iron or hot bbq 1 min each side. Let rest for 10 min under loose foil, slice backstrap into 1/2” pieces, drizzle all the juices from the vacuum or freezer bag on meat. Enjoy!