A Raised Hunting Stuffed Elk Backstrap Recipe

• Slice the elk backstrap down the middle and pound out flat
• Sauté spinach and 5-6 (or more) garlic cloves
• Spread on elk backstrap, then I added prosciutto with mozzarella cheese.
• Roll and tuck, roll and tuck.
• Truss with baking string (most meat markets have and will share)
• I grill with charcoal, but whatever you use, make sure it is good and hot.
• Sear all sides, couple minutes on each, cook till desired temp.
• Take off grill and let meat rest 15 minutes. Slice and enjoy!

Note: photo is before completely cooked in order to show the color variation. Please be sure to cook to your desired level.