4 Elk back straps
2 tbsp. butter
1/4 cup chopped shallots
1/4 cup olive oil (EVOO)
red wine vinegar
4 cloves minced garlic
black pepper
thyme
Kosher salt

Begin by placing back straps a in large bowl along with olive oil and desired red wine vinegar. Spread evenly on the straps. Then add the desired Kosher salt, black pepper, thyme and minced garlic on the elk evenly.

Chop shallots and place in a large pan on the stove top along with butter. Set stove to medium-high heat for 1 minute then turn down heat to about medium.

Place the back straps evenly spaced on pan. Elk should be cooked about 5 minutes on each side depending on the amount of juice in the pan (check often). If desired, for last 30 seconds, empty juices and sear the elk on both sides.

Enjoy!!

Submitted by: Brandon