What better way to share something unique with that special someone in your life than a delicious backstrap from your recent deer or elk? Game meat is very lean, so grilling it without some TLC usually yields something dry and tasteless. Here’s a way to bring out the distinctive flavor of your harvest.
Smothered backstraps is one of my favorite recipes. Basically, a butterflied backstrap is marinated in a combination of olive oil, balsamic vinegar with hints of rosemary Dijon mustard and fresh cracked pepper. Served under a bit of bleu cheese and caramelized onions, this will pass muster from virtually any game-meat skeptic. First, assemble the following ingredients:
2 Butterflied venison or elk backstrap steaks
Cracked black pepper
1/4 cup Extra virgin olive oil
1/4 cup Balsamic vinegar
1 tblsp. Dijon mustard
1 tsp. dried rosemary
1 tblsp. butter
1 cup onion slices
1/2 tsp. white sugar
2 oz. crumbled bleu cheese
- Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
- While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
- Preheat grill for high heat on one side, and medium heat on the other side.
- Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook to your preference, turning once and checking with a meat thermometer. Rare is 110 to 120 degrees F; medium rare is 130 to 140 degrees F. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.