{"id":4044,"date":"2021-09-02T13:19:07","date_gmt":"2021-09-02T13:19:07","guid":{"rendered":"https:\/\/fromfieldtotable.com\/?post_type=recipe&p=4044"},"modified":"2022-07-19T07:29:32","modified_gmt":"2022-07-19T15:29:32","slug":"simple-elk-backstrap-recipe","status":"publish","type":"post","link":"https:\/\/fromfieldtotable.com\/simple-elk-backstrap-recipe\/","title":{"rendered":"Simple Elk Steak (Backstrap)"},"content":{"rendered":"\r\n

Here’s our elk backstrap recipe! <\/span>It doesn’t have to be over complicated to be good. Sometimes all you need is a hot grill, and some seasoning, oh and don’t forget the compound butter!<\/p>\r\n\r\n\r\n\r\n

As I pulled these backstraps out of the freezer, I am reminded of the lessons I learned from Chef Wutsch on this elk hunt in New Mexico. He was so meticulous on how we field dressed this elk, careful to ensure that no outside contamination ever touched the meat. I learned why we let the meat hang in a cool air environment for a couple of days before we even started the butchering process. And finally we broke down each muscle group, identified it on the package, vacuum sealed it and now it’s all in my freezer for me and my family to enjoy!<\/p>\r\n\r\n\r\n\r\n

Recipe by <\/strong>: Greg Ray (If you can call it a recipe) \ud83d\ude42<\/p>\r\n\r\n\r\n\r\n

All of our outside cooking is done on RecTec<\/a> Grills and we use Made With Meat <\/a>equipment for all of our wild game processing.<\/p>\r\n\r\n\r\n\r\n

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