Jennifer Danella
Steps
- Preheat the pellet grill to 250 degrees and add Bear Mountain’s Bold Blend Pellets to your hopper.
- Trim any skin off your elk or deer backstrap. Then pat it dry using paper towels.
- Season with salt and pepper all over to taste. Rub the seasonings into the backstrap with olive oil.
- Set the backstrap into the smoker, directly onto the grill grate. Cook until the internal temperature reads 120-125°F. Check the temperature around the 30-minute mark to make sure you don't overcook the meat. Once the backstrap reaches temperature, remove from the grill and set onto a plate to rest.
- While the backstrap is in the smoker, mix the garlic and herbs into the softened butter until smooth. Place the mixture onto a sheet of wax paper and roll into a log about 1½ inch in diameter and refrigerate.
- Turn the grill up to full or high and let it come to temperature while the backstrap rests.
- Once the grill has come to temperature, sear the backstrap for 30 seconds to 1 minute per side, depending on how you like it prepared. I do not recommend cooking above 130-135 degrees.
- Remove backstrap from the grill and top with desired amount of the herb butter to each steak and let them melt over the backstrap.
Ingredients:
- 1.5-pound backstrap from deer or elk
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 stick butter, softened
- 2 tbsp chopped thyme
- 2 tbsp chopped parsley
- 2 tbsp chopped rosemary
- 2 tsp of minced garlic (optional)
- Bear Mountain’s Bold Blend Pellets
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