Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Elk Backstrap Steaks

Made dinner for my son and I last night. Marinated the backstrap steaks, then put them in the souse vide for about an hour and a half at 131 degrees. Seared them in a cast iron skillet. The broccoli was steamed. The red potatoes were baked. Simple and good.





Regards, Guy