Got some wild meat and want to impress your friends and family? This is an easy way to make any wild game shine. get that steak house feel, in your own home, with meat you obtained yourself!
This recipe uses 1/3 of a backstrap for larger game such as moose, caribou, or elk. For smaller big game animals like deer or antelope, use 1/2 of a backstrap.
Ingredients:
1/3 elk backstrap or ½ deer backstrap
¼ cup olive oil
8-10 cloves of garlic
3 stems rosemary
1 teaspoon freshly ground pepper
1 ½ teaspoons course ground salt
Combine garlic, rosemary and olive oil in food processor and blend. Coat both sides of the roast with the mixture and hit with freshly ground pepper and salt. Let roast rest for 1-2 hours in the refrigerator*. (Reserve some mixture to top after searing.)
Preheat oven to 450 degrees.
Sear backstrap in hot skillet and top with remaining mixture for an added crust, then place in oven about 7-15 minutes or until internal temperature reaches 125 degrees. Once it hits 125 degrees, take out of oven then tent with foil and allow to rest for 5 minutes. Slice and serve.
* A quick version can be done by just browning roast then coating with mixture and putting into oven.
