Charlie’s Backstrap Recipe


Elk/venison backstrap (loin/filet mignon) whatever you’ve got, ours was between 2 to 3 lbs.

2 eggs, beaten

¼ cup milk (really a splash or so into the beaten eggs)

½-1 cup Krusteaz Pancake Mix with Buttermilk

2 tablespoons Crisco (Charlie prefers, to create crispness)

Cayenne pepper added to the Krusteaz, if preferred and a little Lawry’s Seasoned Salt when turned.



Slice the backstrap into ¼-½ inch pieces. The elk was twice the size of the venison, so Charles cut each of the elk pieces in two.


Place the egg and milk mixture and the Krusteaz into two separate shallow dishes. Heat a nonstick pan on medium and add the Butter Crisco. Turn the oven on warm and set aside a rimmed baking sheet. Dredge the meat into the egg mixture and don’t hurry this step. Then move the meat to the Krusteaz, making sure to completely cover each piece before placing it in the hot pan. Cook each side about 1 ½ minutes. Be sure to give each piece adequate room in the pan, do not crowd. When cooked, place cooked pieces onto baking sheet and place in warm oven. Cook in batches until all pieces are done. When Charlie was done with the elk he wiped the pan with paper towel before starting the venison. He was careful to note where he placed the elk and venison on the baking sheet so we could compare tastes.


This recipe has been enjoyed for years by Charlie and his family. He says Kesi really likes it cold as leftovers. If your hunt was successful this fall, you may want to try this. I would love to hear what you think.