Raspberry Glazed Smoked Elk Steaks

Raspberry Glazed Elk Backstrap Steak Recipe by Ash's In The Kitchen

Unfortunately the elk was an old bull, so the meat was tough. I had to marinate it for 7 hours in a high acid mixture to break up the tough muscle fibers. It was so worth it and made for an excellent binder for the seasoning rub!

Raspberry Glazed Elk Steaks

  • Marinade
    • 1/2 cup Dijon Mustard
    • 1/2 cup Balsamic Vinegar
    • 2 Garlic Cloves; minced
    • 1 Rosemary Sprig; chopped
    • 1 teaspoon Salt
    • 1/2 teaspoon Pepper
  • Steaks
    • 3 large Elk Steaks
    • 3 Tbsp Montreal Steak seasoning
  • Glaze
    • 1/8 cup Fresh Raspberries; mashed
    • 1/8 cup Fresh Huckleberries; mashed
    • 1/4 cup Brown Sugar
    • 1/2 cup water
    • 1 Tablespoon Cornstarch
  1. Place the steaks in a large ziplock bag and add the marinade ingredients. Chill in the fridge for at least 7 hours, but over night is preferred.
  2. Remove the steaks from the bag and discard the remaining marinade. Rub the steaks with the Montreal Steak seasoning.
  3. Preheat smoker to 275°F. Place the steaks on the smoker grate and smoke for 1 hour or until the internal temperature reaches 140°F.
  4. Meanwhile, heat a small saucepan over medium-high heat and add the glaze ingredients, minus the cornstarch, and bring to a boil. Pour the mixture through a strainer into a glass bowl, then return it to the pan. Whisk together 1/4 cup water and the cornstarch, then pour the slurry into the sauce and stir until thickened.
  5. Place the steaks on a cutting board and tent with foil, resting for 5 minutes. Slice the meat and plate, drizzling the sauce over top.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Sweet Brown Sugar Bourbon Baked Beans Recipe by Ash's In The Kitchen
Creamy Baked Macaroni and Cheese pasta cheddar cream cheese Recipe by Ash's In The Kitchen
Hawaiian Mac Salad Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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