I am not a big meat eater, in fact, I don’t even eat red meat. Elk backstrap is certainly a very exotic ingredient that I wouldn’t know how to prepare, and that’s why Matt of Wrightfood and I thought it would make a wonderful guest post on Rasa Malaysia. I first discovered Matt’s wonderful blog many months ago and was instantly hooked. Matt makes really great and sophisticated seafood dishes (you all know how I love seafood) that look like they came out of Michael Mina’s kitchen. Please welcome Matt of Wrightfood as he shares with us his elk backstrap recipe and the story behind it. It’s really refreshing–and new–to have a non-Asian recipe on Rasa Malaysia; I hope you enjoy this guest post as much as I do.
Elk Backstrap Recipe
Guest Writer: Wrightfood
I have been waiting a little bit to do this recipe. A couple of months ago now Danika’s Dad got a call from a friend saying that he was going elk hunting, and would Matt like some of the meat if he got anything. To be honest, I didn’t have my hopes up. Any time Danika’s dad goes hunting with this bloke, they don’t exactly come back with a truck load of meat. They tend to come back slightly fitter than when they left, and somewhat hungry.
Whether this elk was sleeping or not, I have no idea, but somehow he managed to wind up getting shot… (follow the story and get the recipe after the jump)
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