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My favorite attribute of the backstrap is its readiness to be eaten right away. I hang and age my quarters for a few weeks before butchering, and the neck is a chore just to clean up even for grinding. Most of your harvest taunts you about the future meals to come as they slowly age. The backstrap is ready the day of the harvest! I like to celebrate a successful hunt with some type of backstrap meal.
This Whiskey Elk Backstrap is smoky, a little sweet, and simple to make. The marinade is a mixture of your favorite sipping whiskey, salty soy sauce, olive oil, Dijon mustard, sweet honey, and a little bit of garlic, and it pairs well with any of your favorite wild game back straps. Let the backstrap marinade for a few hours, get your grill sizzling hot, and be ready to be a very happy post-harvest hunter.
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