bigorange Report post Posted January 2, 2018 After my buddy and I tagged out this weekend we decided to treat our families to fresh backstrap prepared on the Traeger for New Years Day dinner. I used this recipe and it turned out wonderful. Ill definitely be making this again! https://www.traegergrills.com/recipes/wild-game/venison-tenderloin-backstrap#ReviewHeader 5 Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted January 2, 2018 Looks good, any leftovers? I'm having a rough time deciding on our first dinner with dad and his elk. Leaning toward something close to this. Share this post Link to post Share on other sites
bigorange Report post Posted January 2, 2018 Not even a tiny scrap leftover for the dog. Everyone loved it, even the folks who didnt think they liked deer. Id highly recommend this for your dads elk too. Ill be using this same marinade for steaks and other cuts besides backstrap too. Cooking the whole backstrap this way and then slicing to serve was great if you have a backstrap or large piece from the elk. I expect steak will be just as good. Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted January 3, 2018 Ya I always keep my fillets whole or in a size that fits the people eating. I cut some of my steak whole as well from dads elk so I'll cook them whole as well then slice at the table. One thing I noticed in the recipe is the rest time is too short, I would go 20 min minimum and more on bigger cuts. Have you ever tried water bath or sous vide ? With these lean game meats it works really well. Share this post Link to post Share on other sites
