Grilled Elk Backstrap with Juniper Pan Sauce
Lean elk backstrap grilled hot and fast, then sliced and finished with a pan sauce built from crushed juniper berries and red wine. Elk is one of the most widely hunted big game animals in Wyoming's mountains.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •Cast iron skillet or grill
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 18
- carbs
- 6
- protein
- 38
- calories
- 360
Instructions
- 1
Pat the elk backstrap dry with paper towels. Season it well with salt and pepper.
- 2
Heat the oil in a cast-iron skillet over high heat until it is nearly smoking.
- 3
Sear the backstrap for 3-4 minutes per side. Cook until the center reaches 130°F for medium-rare.
- 4
Move the meat to a cutting board. Cover it loosely with foil and let it rest.
- 5
Add the shallot and crushed juniper berries to the same skillet. Cook for 1 minute.
- 6
Pour in the red wine and scrape up the browned bits from the bottom. Cook until the liquid reduces by half.
- 7
Pour in the stock and simmer until it thickens slightly. Stir in the butter until it melts.
- 8
Cut the elk across the grain into slices. Spoon the warm sauce over the top and serve.
Chef's tips
Elk is very lean, so only cook it to medium-rare and let it rest; cooking it too long makes it dry and tough.
Storage
Refrigerate cooked elk up to 3 days.
Reheating
Warm gently, covered, in a low oven to avoid drying out the lean meat.
Common mistakes to avoid
- •Cooking past medium-rare, which makes the lean meat tough
- •Skipping the resting time before slicing the meat
Serving suggestions
Cooked Grilled Elk Backstrap with Juniper Pan Sauce?
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