"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." — john0811
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elk loin (backstrap), cut into 2 ounce pieces
liquid smoke flavoring
garlic powder, or to taste
onion powder, or to taste
black pepper, or to taste
thick cut bacon
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!
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.
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!
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!!
My family thought I was a gourmet! Highly recommended! Works with moose, too.
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!
great stuff will do again
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"!!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon-Wrapped Grilled Elk Backstrap
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 194
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