Before we start, we kept all the fancy terms out of the title so we didn’t scare you off. This recipe is more than just a grilled elk steak, backstrap or loin. We’ve added some extra ingredients to elevate the recipe but don’t let that scare you off, it’s actually quite easy.
We prepared this dish at our friends’ home, we enjoyed good food and great company. We used homemade braunschweiger from the same elk that we prepared the roast from. Braunshweiger is nothing more than a sausage spread along with Croustada, which is a form of bread or toast. But, if we had not marked/labeled the meat as elk loin and by accident pulled out an elk shoulder pot roast, we could not have used this recipe. It is extremely important to properly mark/label the meats before freezing.
- 2 lbs Elk Loin
- 2 T Oil
- 2 T Hefer Dust
- 2 T Freakin Greakin
- 6 Toast Circles
- ½ lb Braunschweiger
- 2 T Butter
- ¼ c Green Onion
- 1 qt Sliced Mushrooms
- 1 c Madeira Wine
- 1 jar Brown Gravy (12 oz)
- ¼ c Parsley
- Truffle Salt pinch
- 1 pt Buttermilk
- 1/3 Spice Blend from above
Trim meat, rub with oil and season.
Prepare the sauce by sweating the green onion and mushrooms in the butter.
Deglaze with wine, add gravy, bring to boil, hold.
Heat grill, sear meat, remove, rest.
While resting, toast bread, heat braunschweiger, spread onto toast.
Slice meat thin, place sliced meat on top of braunschweiger, sauce the edge of the nice red meat.
Garnish with chopped parsley and pnch of truffle salt.
Any tender cut of any member of the deer family will work.
Montreal steak seasoning or your favorite spice rub in place of Rec Tech blends.
Substitute Port or Burgundy wine.
Delete any and all salts if you need to be on low sodium diet.
Substitute chops instead of roast.
Bacon wrap and smoke before grilling.
Prepare your own braunshweiger or use store bought.
The spice blends are Rec Tec Spice blends, use store bought or make you own.
Remember, hot grill, high heat, let the meat rest, serve rare.
Braunschweiger is a pork liver sausage similar to liverwurst and/or liver pate.
Slice the meat thin to keep tender and piled high on the toast croustade.