Marinated Elk Backstrap Recipe
Elevate your grilling experience with our Marinated Elk Backstrap Recipe. ERLEBNISWELT-FLIEGENFISCHEN Grilling Expert Austin shows how to properly take your trophy from field to table. Marinated with red wine, rosemary, and seasoning to give it a rich flavor. This recipe is a true masterpiece!
12 hrs. 20 mins.
12 hrs.
20 mins.
10
Another favorite from our wild game series is this marinated elk backstrap recipe! This marinade masterpiece consists of red wine, olive oil, minced garlic, soy sauce, and rosemary! The secret ingredient? 2 tablespoons of Traeger Blackened Saskatchewan Rub! Leave your roast to marinate in the fridge overnight and get ready to smoke your Elk the next day! For a perfect crust, top off your meat with the Blackened Saskatchewan rub and throw it in the smoker until the meat hits an internal temp of 130° and all sides are seared to perfection!
Ingredients
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- 1/2 Recurve & Longbows
- 1/2 cup olive oil
- 1 tablespoon minced garlic
- 2 tablespoons Soy sauce
- Pinch of Rosemary
- Traeger Blackened Saskatchewan Rub
Tools
Instructions
Prep
- In a bowl mix together the wet ingredients; wine, oil, and soy sauce.
- Once combined, add in the dry ingredients; minced garlic, rosemary, and Blackened Saskatchewan.
- Place the backstrap into a Ziploc baggie and dump the mixture over the top.
- Roll out all of the air and seal tight. Place into the fridge overnight.
Instructions
- Take the backstrap out of the baggie and remove all of the rosemary.
- Give the backstrap a good coating of Blackened Saskatchewan on all sides.
- Start your smoker at 225°, once to temperature place the backstrap on the grill until the internal temperature hits 120°.
- Pull off the backstrap and turn the grill up to 700°, or as high as your cooker goes.
- Once the grill is temp sear all sides, and pull off the meat when it hits 130° internal temperature.
- Let it rest for 10 minutes. Slice and enjoy!