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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat.

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  • 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.

  • 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.

Nutrition Facts

443 calories; 56.6 g protein; 2 g carbohydrates; 144.1 mg cholesterol; 982.2 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2009
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! Read More
(50)
36 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2009
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! Read More
(50)
Rating: 5 stars
05/26/2010
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! Read More
(36)
Rating: 5 stars
04/08/2009
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. Read More
(30)
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Rating: 5 stars
06/06/2008
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!! Read More
(16)
Rating: 5 stars
09/26/2011
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! Read More
(10)
Rating: 5 stars
11/22/2007
My family thought I was a gourmet! Highly recommended! Works with moose too. Read More
(9)
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Rating: 5 stars
01/18/2011
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"!! Read More
(8)
Rating: 5 stars
09/17/2008
great stuff will do again Read More
(8)
Rating: 5 stars
11/20/2011
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! Read More
(7)