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! I ran out of time to get the sauce fully thickened before the family got insanely hungry. Ugh!

Raspberry Glazed Elk Steaks

• 1/2 C Dijon Mustard
• 1/2 C Balsamic Vinegar
• 2 Garlic Cloves; minced
• 1 Rosemary Sprig
• 1 tsp Salt
• 1/2 tsp Pepper

• 3 Elk Steaks; marinated in fridge for 5-10 hours
• 3 Tbsp Montreal Steak seasoning

• 1/8 C Fresh Raspberries; mashed
• 1/8 C Fresh Huckleberries; mashed
• 1/4 C Brown Sugar
• 1/2 C water
• 2 Tbsp Cornstarch

1. Pull steaks out of fridge and place on cutting board until they’re almost room temperature. Rub with Montreal Steak seasoning and preheat grill or smoker to Medium High heat.
2. Once heated, place steaks on grate and close the lid. You can use a meat thermometer if you’d like; Elk, like beef is best between 130 – 140 degrees. Total cook time is between 15-25 minutes depending on thickness.
3. Meanwhile, heat small saucepan over medium-high heat and add glaze ingredients (minus cornstarch) and bring to a boil. Strain and place back on heat. In small bowl, combine 2 tablespoons water and Cornstarch. Add slurry to berry mixture and reduce to simmer. Allow steaks to rest for 5 minutes before drizzling with glaze.
4. Serve with mashed potatoes and gravy and green beans, broccoli or asparagus.
5. Enjoy!

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

Baked Parmesan Sweet Potato Fries
Air Fryer Rataouille
Garlic Rosemary Ligurian Focaccia

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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