Bacon-Wrapped Grilled Elk Backstrap

Bacon-Wrapped Grilled Elk Backstrap


This is seriously a fool proof recipe. Every ingredient compliments each other, and if you’re entertaining people they may even think you are a gourmet chef!


  • 2 pounds elk loin (backstop), cut into 2 ounce pieces
  • 1 tablespoon liquid smoke flavoring
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder, or to taste
  • 1/2 teaspoon onion powder, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 16 slices thick cut bacon



  • 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.

Pair with a sweet red wine.

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