Easy Elk Backstrap Recipe

Smoked paprika, cumin, garlic powder and a little salt is all you need to kick up the flavor when you cook your elk backstrap.

INGREDIENTS

• 3 or 4 – 4″ inch cut elk backstrap (venison can be substituted)
• 2 tablespoons smoked paprika
• 2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 4 tablespoons butter

DIRECTIONS

1. Mix all dry ingredients together and rub on all sides of elk backstrap. Let marinade for an hour or two.
2. Be sure that your backstrap is room temperature before cooking.
3. Melt butter in a cast iron skillet over high heat.
4. Add backstrap to the HOT skillet and brown on all sides until you get a rich dark coloring.
5. Remove from skillet and let rest uncovered for 10 minutes.

We served this with a fresh golden and red beet quinoa salad.