Elk Backstrap is a prized cut of meat among hunters. This tender, delicious cut of meat runs along either side of the spine of an elk or other game animals. This is the same muscle that ribeyes come from on a cow or bison. Backstraps can be cut into large portions and cooked whole or cut into butterflied steaks or medallions.
Ingredients:– Elk Backstrap (or venison, moose, antelope, etc.) Other steak cuts can be used as well.– Salt and Pepper– Pork Lard– Cremini Mushrooms, Sliced– Salted Butter– Fresh Rosemary– Red Wine
Add mushrooms to hot pan. Don't clean the pan before adding the mushrooms. Cook for 3-5 minutes or until the mushrooms release their liquid and reabsorb it.