Eichler's Grilled BackStrap

Simple and Quick Grilled Elk Backstrap

Allow 6-8 ounces per serving

1 cup soy sauce

½ cup olive oil

½ cup A1 steak sauce

4 large cloves of garlic, chopped

½ cup chopped onion

1 tablespoon Jane’s Krazy Mixed-Up salt or similar seasoned salt with garlic

2 tablespoons Grill Mates Montreal Steak Seasoning

In a non-metallic container, combine all the ingredients. Add a whole elk backstrap. Make sure the marinade covers the meat and marinate overnight. Discard leftover marinade.

Grill to desired doneness and slice across the grain into ½-inch thick slices. As wild game has less fat than beef, be careful to not overcook it. Medium rare to medium is our preference.

Click here to see Fred Eichler's signature elk decoy and here to see his choice for a turkey decoy.

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