Bacon Wrapped Grilled Elk Backstrap Recipes

Steps:

• 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.

Steps:

• Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
• Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
• Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

Steps:

• 1. Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.
• 2. For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
• 3. Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
• 4. Remove from refrigerator 30 minutes prior to grilling. During this time prepare the charcoal grill to med-high heat.
• 5. Wrap bacon around roast and secure with toothpicks.
• 6. Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
• 7. Move roast to medium heat on the grill and continue to grill until the internal temperature reaches 140°F. This is for medium rare, any higher and the roast will be dry and tough.
• 8. Remove from grill and let rest 10 minutes before slicing.

Steps:

• 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, or to desired doneness.

Steps:

• Combine all ingredients except the bacon in the marinade. Let the venison marinade over night.
• Half cook the bacon and then wrap each steak.
• Grill to your liking.
• Of course, you never want to overcook venison.