Bacon-Wrapped Grilled Elk Backstrap recipe

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Ingredients

2 pounds elk loin (backstrap), cut into 2 ounce pieces
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon black pepper, or to taste
16 slices thick cut bacon

Nutrition Info

443 calories
carbohydrate: 2 g
cholesterol: 144.1 mg
fat: 21.5 g
fiber: 0.1 g
protein: 56.6 g
saturatedFat: 6.5 g
servingSize: -
sodium: 982.2 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium heat.

  2. Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.

  3. Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.

Recipe Yield

4 servings

Recipe Note

Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour! I like to sprinkle the skewers with more Worcestershire sauce halfway through cooking.

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