By Michael Pendley
Elk backstrap doesn’t need much help when it comes to the flavor department, but this Argentinian-style seasoning blend and chimichurri sauce help to put it over the top.
Ingredients
1 thick-cut elk backstrap, sliced into medallions ¾- to 1-inch thick per person, about 8 ounces each
Seasoning Blend
2 tablespoons Kosher salt
1 tablespoon fresh oregano, finely chopped
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon fresh basil, finely chopped
½-teaspoon red pepper flakes
½ -teaspoon black pepper
Chimichurri Sauce
2 medium shallots
3 to 4 garlic cloves, minced
½-cup white wine vinegar
1½ teaspoons kosher salt
1 teaspoon red pepper flakes
½-cup fresh cilantro
½-cup fresh flat-leaf parsley
2 tablespoon finely chopped oregano
¾-cup extra-virgin olive oil
Directions
Blend the seasoning mix and sprinkle well over both sides of the backstrap medallions. Cover the seasoned medallions with foil or plastic wrap and set aside to come to room temperature.
For the chimichurri, add all ingredients except the olive oil to a food processor.
Pulse the processor several times to chop and start to blend the ingredients. Turn the processor on and drizzle in the olive oil a bit at a time until the sauce comes together. Refrigerate until ready for use.
Grill the backstrap over hot coals for three to four minutes per side for medium-rare, or until the center reaches your desired doneness.
Spoon the chimichurri over the elk just before serving.
Serve with roasted potatoes or grilled Elote Mexican street-style corn on the cob.
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Start by grinding or blending the bacon and venison together in a large bowl. Add all remaining ingredients except the BBQ sauce and, using either your hands or a large spoon, blend well.
Form the mixture into a loaf shape or pack the mixture into an oiled cast-iron loaf pan. Preheat your smoker to 250 degrees using hickory, pecan or fruitwood.
Place the meatloaf pan in the smoker and cook for 30 minutes, then brush a thin layer of BBQ sauce over the top of the meatloaf. Continue cooking for another one and a half to two hours, brushing with more sauce every 30 minutes.
Serve over a bed of mashed potatoes alongside your favorite roasted vegetables.