If you’re looking for a rich, hearty, and flavor-packed elk backstrap recipe, this Elk Backstrap in a Creamy Mushroom Sauce is the ultimate comfort food.
Perfectly cooked elk is simmered in a creamy, savory mushroom sauce and served over egg noodles for a dish that’s sure to impress your family or guests.
Whether you’re new to wild game or just looking to try something new, I’ll show you exactly how to cook elk backstrap so it turns out tender, juicy, and delicious every time.
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A Special Thanks to My Brother, Joel
This elk backstrap recipe is extra special to me because the elk meat came straight from my family. My brother, Joel Mackey, had the incredible opportunity to hunt a Michigan elk—a rare and exciting event for any hunter.
Thanks to his success and generosity, I was able to create and share this hearty Elk Backstrap in a Creamy Mushroom Sauce recipe.
Joel’s passion for the outdoors and hunting runs deep in our family. It was also a proud moment shared with our nephew, Alex Mackey, who was right there with him for the big harvest.
Check out these special photos of Joel and Alex with the elk—they’re moments worth celebrating!
What is Elk Backstrap?
The backstrap is one of the most prized cuts of wild game—it’s lean, tender, and full of rich flavor. Think of it like the filet mignon of elk.
When cooked properly, elk backstrap is melt-in-your-mouth good and pairs beautifully with creamy sauces, like the mushroom sauce in this recipe.
Ingredients You’ll Need
- 1 pound egg noodles
- 1½ pounds elk backstrap, sliced thin
- 2 tablespoons butter
- 1 white onion, small diced
- 1 pound white mushrooms, sliced
- 1 teaspoon iodized salt
- ½ teaspoon ground pepper
- 2 pounds beef stock or broth
- 4 tablespoons tomato paste
- 2 cups heavy cream
- 4 tablespoons cornstarch
How to Cook Elk Backstrap in a Creamy Mushroom Sauce
Prepare the Noodles: Start by cooking the egg noodles in salted boiling water until tender. Drain and set aside while you prepare the elk and mushroom sauce.
Sauté the Elk and Onions: In a large saucepan or slow cooker pan, melt the butter over medium heat. Add the diced onion and thinly sliced elk backstrap. Season with salt and pepper. Cook for 15 minutes, stirring occasionally.
Add the Mushrooms: Add the sliced mushrooms to the pan and cover with a lid. Let them cook down for about 10 more minutes, then stir everything together.
Simmer Until Tender: Stir in the beef broth and tomato paste, mixing well. Reduce the heat, cover, and simmer for 10–20 minutes—or slow cook on low for 4–8 hours for ultra-tender meat. Taste and adjust seasoning if needed.
Thicken the Sauce: In a separate bowl, mix the cornstarch with the heavy cream until smooth. Slowly stir the mixture into the simmering elk and mushroom sauce. Let it simmer gently, stirring occasionally, until the sauce thickens to your desired consistency. Let it cool for a few minutes before serving—the sauce will thicken even more as it rests.
Serve Hot with the Egg Noodles: Serve this elk backstrap in a creamy mushroom sauce over a bed of warm egg noodles or your favorite side dish like mashed potatoes or white rice. Don’t forget a slice of crusty bread to soak up every last drop of that rich, velvety sauce!
What to Serve with Creamy Elk and Mushrooms
Whether you’re an experienced wild game cook or just starting out, this elk backstrap recipe is the perfect way to showcase this premium cut of meat.
Rich, creamy, and packed with flavor, it’s a dish you’ll come back to all season long. Grab that backstrap from your freezer and give this recipe a try—you’ll be glad you did!
Pair this elk backstrap with my yellow beans recipe, smoked asparagus, or a simple side salad. For dessert make this strawberry crunch cheesecake.
Elk Backstrap Recipe
Creamy Elk Backstrap and Mushrooms
Learn how to prepare elk backstrap in a rich and creamy mushroom sauce that is served over egg noodles. This hearty elk recipe is packed with flavor and perfect for wild game lovers!
Ingredients
- 1 pound egg noodles
- 1½ pounds elk backstrap, sliced thin
- 2 tablespoons butter
- 1 white onion, small diced
- 1 pound white mushrooms, sliced
- 1 teaspoon table salt
- ½ teaspoon ground pepper
- 2 pounds beef stock or broth
- 4 tablespoons tomato paste
- 2 cups heavy cream
- 4 tablespoons cornstarch
Instructions
- Cook the Noodles: Begin by boiling the egg noodles in salted water until they’re perfectly tender. Drain and set them aside while you make the creamy elk and mushroom sauce.
- Brown the Elk and Onions: In a large skillet or slow cooker-safe pan, melt the butter over medium heat. Add the diced white onion and thinly sliced elk backstrap. Season with salt and pepper, then cook for about 15 minutes, stirring every so often.
- Add the Mushrooms: Toss in the sliced mushrooms and cover the pan with a lid. Let them cook down for another 10 minutes, then give the mixture a good stir to combine.
- Let It Simmer: Pour in the beef broth and stir in the tomato paste until fully blended. Lower the heat, cover the pan, and simmer gently for 10 to 20 minutes—or let it slow cook on low for 4 to 8 hours for extra tender elk. Taste and adjust seasoning as needed.
- Make It Creamy: In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Slowly pour it into the elk and mushroom mixture, stirring continuously. Allow it to simmer on low, stirring occasionally, until the sauce thickens to your liking. Let it rest for a few minutes off heat—it will continue to thicken as it cools.
- Plate and Serve: Spoon the elk backstrap in creamy mushroom sauce over a pile of warm egg noodles or your favorite side like wild rice or mashed potatoes. Pair with crusty bread to soak up every bit of the savory, creamy goodness!
Notes
I have found that slow cooking this elk recipe provides the most tender meat and is my preferred method of cooking.
You can make this recipe with beef or venison instead of elk with the same results.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 497Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 154mgSodium 632mgCarbohydrates 27gFiber 2gSugar 6gProtein 35g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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