Bacon-Wrapped Grilled Elk Backstrap
Ingredients25 m servings 443 cals
- Preheat an outdoor grill for medium heat.
- 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.
Per Serving: 443 calories; 21.5 g fat; 2 g carbohydrates; 56.6 g protein; 144 mg cholesterol; 982 mg sodium. Full nutrition
ReviewsRead all reviews 27
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!
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...
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 h...
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!!
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 th...
My family thought I was a gourmet! Highly recommended! Works with moose, too.
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 amo...