Elk Backstrap with Red Wine Mushrooms

Servings: 2 Prep Time: 5 minutes Cook Time: 20 minutes

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

Pat steak dry with paper towels and season all over with salt and pepper.

Sear steak on all sides in cast iron pan until internal temperature reaches 120°F. Set aside to rest.

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.

Add butter and rosemary sprigs to mushrooms. Stir to melt the butter, about 1 minute.

Add in red wine and cook for 4-5 minutes, or until wine is reduced and there is a small amount of sauce in the pan.

Slice steak and top with mushrooms. Enjoy!