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Whiskey Elk Backstrap

My favorite attribute of the backstrap is its readiness to be eaten right away. I hang and age my quarters for a few weeks before butchering, and the neck is a chore just to clean up even for grinding. Most of your harvest taunts you about the future meals to come as they slowly age. The backstrap is ready the day of the harvest! I like to celebrate a successful hunt with some type of backstrap meal.

This Whiskey Elk Backstrap is smoky, a little sweet, and simple to make. The marinade is a mixture of your favorite sipping whiskey, salty soy sauce, olive oil, Dijon mustard, sweet honey, and a little bit of garlic, and it pairs well with any of your favorite wild game back straps. Let the backstrap marinade for a few hours, get your grill sizzling hot, and be ready to be a very happy post-harvest hunter.

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Whiskey Elk Backstrap

Recipe by Lindsey BartoshCourse: Wild Recipes


Prep time


Cooking time




  • 4 elk back strap steaks-about eight ounces each (also works with well with deer, pronghorn, or your other wild game harvest)

  • 1/2 cup favorite sipping whiskey

  • 1/2 cup soy sauce

  • 1 tablespoon olive oil

  • 1 tablespoon Dijon mustard

  • 1/4 cup honey

  • 2 garlic cloves, minced

  • pepper to taste


  • In a large, shallow dish lay out steaks.
  • In a medium bowl, whisk together whiskey, soy sauce, olive oil, Dijon mustard, honey, garlic, and pepper. Pour over steaks and cover with plastic wrap. Allow at least four hours in the refrigerator, flipping the steaks halfway through.
  • Remove steaks from marinade and allow to rest at room temperature for fifteen minutes.
  • Heat grilling pan over high heat.
  • Add steaks to pan and cook 6 to 8 minutes per side for medium rare.
  • Let meat rest for five minutes before slicing.

The post Whiskey Elk Backstrap first appeared on Harvesting Nature.

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