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.