Mediterranean Grilled Elk Backstrap

Fresh flavors inspired by the sunny Mediterranean meet grilled elk

By author of Timber 2 Table Wild Game Recipes Print Recipe
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I love Mediterranean flavors on red meat. For this section of elk backstrap, we mixed up a simple rub with fresh herbs, garlic, and seasonings. We drizzle the meat with a squeeze of fresh lemon juice before applying the rub and grilling to a nice medium-rare. Let the backstrap rest a few minutes before slicing. 

The ingredient list for this recipe is simple and fresh.

Here, we used a section of elk backstrap, but whitetail or mule deer is great, too. You can even use this rub on wild pig or grilled turkey breast. The blend of fresh herbs and garlic offers just enough flavor without overseasoning the meat.

A rub of fresh herbs, lemon, and garlic pairs well with the grilled elk.


1- to 2-pound section of backstrap



3 cloves garlic, finely chopped

3 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon freshly ground black pepper

2 teaspoons sea salt

1 teaspoon lemon zest

Juice of 1 lemon

Cooking Instructions

Start by mixing the rub. Set aside. Allow the backstrap to come to near room temperature. Squeeze a lemon over the meat and rub it to coat all surfaces. Sprinkle over the rub to cover all surfaces of the meat.

Apply the rub liberally over the elk backstrap.

Grill over hot coals or on your Traeger set at 375 degrees. Grill for 5 to 6 minutes per side or until the center reaches 130 degrees for medium-rare. Allow the roast to rest, loosely tented with foil, for 10 minutes before slicing.

Grill to desired doneness and rest before slicing.

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