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The Elk Backstrap Sandwich (Recipe)

The Elk Backstrap Sandwich (Recipe)
'The' Elk Backstrap Sandwich (Recipe)
Print Recipe

Salt and pepper crusted elk medallions cooked to medium-rare perfection. Sliced and served on a cheese toasted Kaiser roll with spring onions and a dollop of horseradish cream sauce.

Serves 2


  • 2, 6-inch wide elk medallions
  • 3 Spring onions sliced
  • 1 teaspoon dried tarragon
  • 2 tablespoons butter
  • 4 slices Muenster cheese
  • 2 Kaiser rolls
  • Kosher salt
  • Fresh ground pepper

Horseradish Cream Sauce:

  • 8 ounces sour cream
  • 3 tablespoons cream style horseradish
  • 1/2 tablespoon Dijon mustard

To view the directions for this recipe please visit:

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