Wood-Roasted Elk Backstrap

by Mugnaini on November 25, 2013 in Wild Game

Roasting oven environment


  • 1 elk backstrap
  • 2 tablespoons juniper berries
  • 2 tablespoons black peppercorns
  • 3 tablespoons fine sea salt
  • 1 tablespoon fresh thyme, chopped
  • olive oil as needed
  • The size of your back strap will vary with the size of your elk, but the amounts of the ingredients should be sufficient to cover the meat.  Reduce or add to the ingredient quantities as needed.

    Place equal parts juniper berries and black peppercorns in a small pan and set onto floor of oven to toast.  Watch carefully, shaking the pan to prevent burning until the juniper berries look shiny and oily, and both are fragrant.  Remove and allow to cool.  Place toasted juniper berries, peppercorns and salt in food processor or grinder and coarsely grind. Remove and add chopped thyme.

    Drizzle olive oil over back strap, add spice mixture and rub well to cover.  Set aside

    Place roasting pan onto oven floor and preheat for 5 minute.  Add backstrap and brown, turning with tongs.  Rotate pan in relation to fire and cook for about 4-5 minutes on each side until internal temperature (at center/thickest part) registers 118 degrees.  Remove from oven and allow to rest for about 5 minutes. Slice and serve.

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