Bacon-Wrapped Grilled Elk Backstrap

Bacon-Wrapped Grilled Elk Backstrap

21 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  john0811

“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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Adjust Servings

Original recipe yields 4 servings



  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 (21)

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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!

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Amount Per Serving (4 total)

  • Calories
  • 443 cal
  • 22%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 56.6 g
  • 113%
  • Cholesterol
  • 144 mg
  • 48%
  • Sodium
  • 982 mg
  • 39%

Based on a 2,000 calorie diet



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Grilled Venison Backstrap


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Grilled Cabbage