Elk backstrap is some of the best wild game meat there is — lean, clean, and mild. Because it's so lean, it cooks fast and dries out even faster, so we keep the seasoning simple and finish it with a compound butter that melts into every slice. Green chile and elk are a match made in the high country.
Why green chile works with elk
Mild, lean elk pairs beautifully with the bright, roasted heat of Hatch green chiles. Cumin and ancho add earthy warmth without overpowering the meat, and the butter carries fat and flavor back into the lean backstrap.
Ingredients
Elk:
- 1 elk backstrap section (about 1.5 lbs)
- 1 tbsp olive oil or tallow
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp ground cumin
- 1 tsp ancho chile powder
Hatch green chile butter:
- 4 tbsp softened butter
- 2 roasted Hatch green chiles, peeled and finely chopped (or 1/4 cup canned)
- 1 clove garlic, minced
- Pinch of salt and cayenne
Method
- Mash the butter ingredients together and set aside (or chill into a log).
- Pat the elk dry, rub with oil, and season with salt, pepper, cumin, and ancho.
- Sear over high heat 2–3 minutes per side to medium-rare, pulling at 130°F internal. Don't overcook lean elk.
- Rest 8 minutes, slice against the grain, and top each slice with a spoon of green chile butter.
Make it your own
Crank the heat with a hotter chile or extra cayenne in the butter. No elk? This works on venison, antelope, or any lean big-game backstrap.
Food safety: cook wild game to a temperature you're comfortable with, and handle field-dressed meat safely.
