Recipe /
Colorado Elk Backstrap with Sage Butter and Crispy Potatoes
This recipe keeps the best cut simple on purpose. elk only needs good heat, a spoonful of butter, and the kind of potatoes that soak up every bit of the pan.
This recipe keeps the best cut simple on purpose. elk only needs good heat, a spoonful of butter, and the kind of potatoes that soak up every bit of the pan.
Recipe Details
- Prep time: 15 minutes
- Cook time: 30 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
- 1 1/2 pounds elk backstrap or loin
Instructions
- Salt the elk at least 30 minutes ahead of time. Roast or air-roast the potatoes at 425 degrees F with olive oil until crisp and browned.
Why It Works Here
This recipe uses the pantry logic of Colorado: open-country herbs and high-desert heat. That keeps the meal rooted in place instead of treating wild food like a generic protein.