Reviewed: Dec. 30, 2011

Ridiculously good! I am a bit squeamish about eating game like elk and venison, and I have to say I was shocked at how good this was. I did add coffee and marinaded the meat for a few hours before grilling. It was fantastic! I won't afraid of cooking and eating elk any more.

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Reviewer:

mikkirod

Reviewed: Nov. 20, 2011

I have done these cut as medallions also and if you can't use a grill you can pan sear them for 3-4 minutes (depending on preferred how done you like them) a side and finish them right in the same pan in a 450 oven for 4 more minutes. I like to make them even a little more gourmet by topping them with bleu cheese crumbles while finishing in the oven...nice recipe enjoy!

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Reviewer:

xr200

Cooking Level: Expert

Living In: Oregon City, Oregon, USA

Reviewed: Oct. 22, 2011

We made this with venison backstrap and it was delicious! I took the advice of other reviewers and marinated the medallions in coffee for a few hours which I've never tried before. I skipped the liquid smoke and onion powder since I didn't have either on hand. We used an indoor grill and had a little trouble getting the bacon to cook through while still keeping the meat medium-rare, but overall, a fantastic recipe with wonderful flavor!

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Reviewer:

girls2mama1

Reviewed: Sep. 26, 2011

Excellent! Incredibly easy recipe, and every ingredient complements each other. I made this for my Dad with his elk and we used the tenderloin and followed the directions exactly. The only thing we did differently is cook on medium high for less time and it all came out medium to medium well. In hindsight, for a good medium rare I would cook on medium for about five minutes or less each side, just until the bacon is nice and crispy. We both loved it and will make this again and again!

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Reviewer:

ELLENEJ22

Reviewed: Sep. 19, 2011

1st time eating elk, 1st time cooking it, and first time leaving a comment (despite using this site for years). This recipe was amazing! Husband, young children all agree. For ease, I mixed all ingredients then applied to steaks and wrapped in bacon. This will be our go-to elk recipe from now on!

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Reviewer:

karin

Reviewed: Jan. 16, 2011

My family LOVED this! They are not big on marinades or to many seasonings that mast the true flavor of the meat. This recipe enhanced the natural flavor of the elk and added just the right amount of spices. It's January in MN- so I broiled it in the oven. I can't wait to try this recipe over an open flame!! Thanks- definitely a "do-over"!!

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Reviewer:

Pampered Cook

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Sartell, Minnesota, USA

Reviewed: Nov. 17, 2010

absolutely loved it!

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Reviewer:

Linda

Reviewed: May 26, 2010

Excellent recipe. I'm very new to cooking/eating elk, and this is something I can do easily. I served it with carrot salad and rolls, and it was a great summer meal.

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Reviewer:

snowday

Cooking Level: Intermediate

Reviewed: May 25, 2010

Oh, this recipe is so wonderful! I used pieces of the hams rather than the loin because that was what I grabbed out of the freezer. Also, the pieces of elk I used were about the size of a deck of cards and about 3/4 inches thick. I also didn't have to soak the meat to rid it of a gamey flavor (we hang the meat for two weeks before cutting it up to remove the gamey flavor). For this recipe, I doubled everything (except the elk and bacon), placed it all in a zip lock bag, and marinated it over night. It smelled wonderful in the marinade! I then skewered the steaks with a piece of bacon. I opted not to wrap each piece of meat with bacon so as to lower the calorie and fat content. I served the meat with a side of garlic mashed potatoes and it was wonderful! I'm going to try this recipe with our antelope next. Just a note, I was concerned about there not being any added salt in the recipe, but with the liquid smoke, worcestershire sauce and bacon, it wasn't needed. Wonderful recipe that I will use again and again! Thanks for sharing!

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Reviewer:

ranchwife

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Alturas, California, USA

Reviewed: Apr. 8, 2009

WOW! This was delicious. I did as another suggested and defrosted my meat in coffee. Yeah, no gamey taste. My son had a friend over and he was like a little eating machine commenting on how his moms never tasted this good.

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