Bacon-Wrapped Grilled Elk Backstrap Recipe -
Bacon-Wrapped Grilled Elk Backstrap Recipe
  • READY IN 25 mins

Bacon-Wrapped Grilled Elk Backstrap

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Feb 18, 2009

My husband and I made this, but on the suggestion of a friend also added brewed coffee to rid the elk of any gamey taste. It worked! There was no foffee taste either!

May 26, 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!


25 Ratings

Apr 08, 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.

Jun 06, 2008

Excellent! My husband and I marinated the meat overnight in the seasonings and then added grape tomatoes, bell peppers and onions to the skewers. We will definately be making these again!!

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!

Nov 22, 2007

My family thought I was a gourmet! Highly recommended! Works with moose, too.

Sep 17, 2008

great stuff will do again

Jan 18, 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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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 56.6 g
  • 113%
  • Sodium
  • 982 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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