For best results, use high-quality, thick-cut bacon that will crisp up nicely on the grill. Don't overcook the elk! Medium-rare is ideal for optimal tenderness and flavor. Consider adding a pinch of cayenne pepper to the seasoning blend for a subtle kick. Serve with your favorite grilled vegetables or a side of creamy mashed potatoes for a complete meal.
Bacon-Wrapped Grilled Elk Backstrap
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS112
Elevate your game night with this tantalizing dish! Succulent elk backstrap medallions, infused with smoky seasonings and swathed in crispy bacon, are grilled to perfection. A symphony of savory flavors awaits in every bite – ready in just 30 minutes!
Ingridients
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Nutrition
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Carbohydrate2 g
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Cholesterol144 mg
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Fiber0 g
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Protein57 g
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Saturated Fat7 g
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Sodium982 mg
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Sugar1 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat an outdoor grill for medium heat. (5 minutes)
02 Step
Recipe View In a bowl, gently massage the elk medallions with liquid smoke and Worcestershire sauce. Season generously with garlic powder, onion powder, and black pepper. (5 minutes)
03 Step
Recipe View Wrap each seasoned elk medallion with a slice of thick-cut bacon, securing it with a metal skewer. (10 minutes)
04 Step
Recipe View Carefully place the bacon-wrapped elk skewers on the preheated grill. Cook, turning occasionally, until the bacon is crisp and slightly caramelized, and the elk is cooked to medium-rare (an internal temperature of 130-135°F), approximately 15 to 20 minutes. For an extra layer of flavor, lightly brush with additional Worcestershire sauce halfway through cooking. (15-20 minutes)
05 Step
Recipe View Remove from grill and rest for 5 minutes before serving.
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Sam Walsh
Nov 18, 2024The Worcestershire sauce trick halfway through is genius! It really amps up the flavor.
Cara Ernser
Jul 11, 2024This recipe was a game-changer! The bacon added the perfect amount of richness and the elk was so tender.
Troy Bogan
Jun 6, 2024I was a little intimidated to cook elk, but this recipe was so easy to follow. It was a huge hit at our barbecue!