I had the best piece of elk meat ever on Sunday. Flopped two whole backstraps on the grill an' brushed on a lil' olive oil, salt & pepper. Seared the suckers an' let ' em cook slow on a cool spot on the grill. Done jus' right. You' ll never see me cut up a backstrap agin!

What made them so special by leaving them 3 ft long?
Now I agree it' s the finest meat there is. But after 2 meals they' re gone.
I like to get at least 6 or 7 meals out of the pair, you know string them out over the year. elknut1

I meant how they came from the processin' plant. More like 18" long. I think keepin' ' em big lets ' em keep their moisture. Small stuff gits dried out over open fire. I used to cut ' em up an fry them quick, but they' re easy to ruin. I started keepin' the meat big in my dutch oven too. 6" hunks browned then cooked slow over rice in a dutch oven really beats the fryin' pan thing. Bigger really is better!

BJ;
Just before you sear the roast, punch about 10 holes an inch deep in the top I use my caping knife for this. Plug the holes with spears of fresh garlic. then rub it with oil salt & pepper. The holes will sear shut and all that flavor soaks down through the roast as it slow cooks!!
It simply don' t get no better than that!

We' ve taken them and rolled them up and stuck a toothpick in them to keep them that way. Then we grilled them, help keep some moisture in too. When done unroll it and slice off the servings. This is all making me hungry!

KC

If you do medallion your backstraps, try wrapping them in bacon to help retain moisture. We do this on our moose hunt and cook on a flame, not BBQ and it is simply delish!!!!! Season as you wish, last year we let it sit in a garlic/beer bath for 10 hours, rapped the bacon and right to the grill...was melt in your mouth. On a gas bbq no more than 10 minutes a side and if you slow roast or low open flame double it...it will be rare but full of juice and flavour...just the way game is suppose to be cooked

Hint use skewers, soak in water if wooden for 15 minutes and place 2 medallions per skewer, this will hold the bacon in place. We also cut our medallions an 1" thick, so if you do less than drop your cook time accordingly. If you like it more cooked bacon on the top while you grill the under side and then rotate it as you flip, will also keep it moist. I prefer it rare, but have done this for those who don' t like it rare and they loved it.

We eat backstrap at least once a week.
And frequently serve to lodge guests.
Deer, Wapiti, Chamois, Tahr etc Treat them all the same.
I like to cut it in 1 inch thick slices. Coat in flour and sear on a cast iron pan or BBQ. Biggest crime is to over-cook by leaving on the heat too long, then they dry out and taste a bit like cardboard.
The flour seems to keep the meat moist inside.
I like them rare.
Usually with onions, garlic, black pepper and salt and liberal butter.
Also treat some of the rump cuts in the same way, and one cut out of the forequarter.
Fat spring spiker or a weaner hind/doe/nanny are the best. Followed by almost any animal that is in good condition i.e. fat and healthy.
Man this is making me hungry.

Tim is correct. #1 sin is over cooking. Vension is too lean to take too much heat.