Wild Game Backstrap

Wild Game Backstrap


5 Min





At Camp Chef we want to encourage people to get outside to enjoy a breath of fresh air and while you're at it share a few meals each other, bond a little. We know many people harvest their own meat and that's why we want to share one of our favorite wild game backstrap recipes.


1 pound Elk or deer backstrap (or tenderloin)

2 cloves of garlic


Fresh Rosemary

Coarse salt and pepper to taste

Olive oil


Wild Game Backstrap

Step 1

Lightly coat backstrap with olive oil then add salt and pepper.

Step 2

Preheat pellet grill to 225 °F and smoke backstrap until internal temperature reaches 100 °F.

step 3

In a small pot or pan melt 4 tablespoons of butter with 1 sprig of rosemary and 1 clove of garlic. Let butter simmer for 3-5 minutes to make a garlic herb butter. Set aside, and use with final dish.

Step 4

Preheat a cast iron skillet. Add butter, rosemary and garlic (not from previous step). Sear backstrap on all sides while basting with butter. Do this until crust forms and internal temperature reaches 125 °F.

Step 5

Remove from cast iron. Cut slices pencil thick and spoon garlic herb butter over the top. Salt and serve.