Bacon-Wrapped Grilled Elk Backstrap18 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“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.” - by john0811
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 443 cal
- 21.5 g
- 2 g
- < 1%
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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!..." See more"
"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 mom..." See mores 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 ca..." See morerds 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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