Bacon-Wrapped Grilled Elk Backstrap Recipe
Are you looking for a new and exciting way to cook up some wild game? Look no further than this mouth-watering Bacon-Wrapped Grilled Elk Backstrap Recipe. As an assistant to a BBQ chef, I can tell you that this recipe is not only delicious but also easy to make with just a few ingredients.
Whether you’re an experienced game meat eater, or just trying it out for the first time, this recipe is sure to impress your dinner guests. The combination of savory bacon, juicy elk, and a blend of spices will make your taste buds dance with joy.
Not only is this recipe packed with flavor, but it’s also a great source of protein and nutrients found in wild game. Elk meat is low in fat and high in protein, making it a healthy option for any meal.
So, fire up the grill and get ready to impress your family and friends. This Bacon-Wrapped Grilled Elk Backstrap Recipe is sure to become a go-to dish for all your outdoor grilling adventures.
Why You’ll Love This Recipe
Are you looking for a new and exciting way to prepare your wild game? Then look no further than this Bacon-Wrapped Grilled Elk Backstrap recipe! This dish is sure to take your taste buds on a culinary adventure.
First of all, what could be better than bacon? The crispy, smoky flavor adds richness and depth to the natural flavors of the elk backstrap. And when it’s wrapped around tender backstrap pieces, grilled to perfection and drizzled with Worcestershire sauce and liquid smoke flavoring, it creates a mouthwatering combination that will leave you wanting more.
But why stop at just elk? This recipe works beautifully with other venison cuts like tenderloin and even stuffed backstrap. Plus, it’s easy to make substitutions or alterations to suit your tastes. Add a bit of soy sauce or olive oil for an extra layer of flavor or mix in some red wine or cream cheese for a unique twist.
Not only is this dish delicious, but it’s also perfect for entertaining guests on warm summer nights. Imagine yourself gathered around the outdoor grill among friends and family as you cook up these sizzling strips of bacon-wrapped elk backstrap. You’ll impress everyone with your culinary skills and have them begging for the recipe.
In conclusion, if you’re looking for a new and delicious way to cook your wild game, then don’t hesitate to try this Bacon-Wrapped Grilled Elk Backstrap recipe. You won’t be disappointed!
Ingredients You’ll Need
- 2 pounds of elk backstrap or loin
- 1-pound bacon
- 1 tablespoon of olive oil
- 1 tablespoon of Worcestershire sauce
- 2 pieces of liquid smoke flavoring
- Freshly ground black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
In general, all the ingredients that you need are relatively easy to find. A good suggestion is to use the best bacon you can find since it will improve the overall flavor of your dish. While I recommend elk meat for this recipe, venison tenderloin could be a valid substitute. The recipe only needs one type of spice, salt and freshly ground black pepper added to taste. In addition, garlic and onion powder will complement the flavors nicely without being overpowering. Lastly, olive oil, Worcestershire sauce, and liquid smoke flavoring round up the savory ingredients that make the magic happen in this recipe.
The Recipe How-To
After prepping the grill for cooking, it’s time to dive into the bacon-wrapped grilled elk backstrap recipe. Keep in mind that you should preheat the outdoor grill on a medium heat (around 375°F to 450°F or 190°C to 230°C) before grilling the layered and seasoned venison backstrap.
Step 1: Prepare Elk Backstrap Pieces
Begin to prepare the elk backstrap pieces by washing them thoroughly and pat dry using paper towels. Afterward, season both sides of the tenderloin pieces with black pepper, garlic powder, and onion powder.
Step 2: Wrap Elk Backstrap Pieces in Bacon
Wrap a slice of bacon around each cut of elk backstrap. Secure the bacon slice around each piece of elk using toothpicks on each end.
Step 3: Apply Liquid Smoke-Worcestershire Sauce Mixture
In a bowl, mix together one tablespoon of Worcestershire sauce and one tablespoon of liquid smoke flavoring. Gradually pour this mixture over each wrapped elk backstrap ensuring all sides are coated evenly.
Step 4: Grill Bacon-Wrapped Elk Backstrap Pieces
Now is the time to hit the grill, place your bacon-wrapped elk pieces on the grill grate over direct medium heat. Cook for about six minutes or until bacon is crispy and browned. Flip the wrapped venison backstraps over and grill for another six minutes until browned but still pink in the center.
Step 5: Resting Time and Slicing
Once cooked through, remove from heat, place on a plate or cutting board and let rest for about five minutes before slicing, removing toothpicks as you go along.
Optional: Serve with your choice of side dish or sauce that enhances your dish presentation making sure to savor every bite of this tantalizing grilled meat!
Enjoy preparing this mouthwatering resort-style dish that will leave you satisfied every single time!
Substitutions and Variations
One of the best things about this bacon-wrapped grilled elk backstrap recipe is that there are several substitutions and variations you can make to suit your taste or available ingredients. Here are some ideas:
– Meat: While elk backstrap is the star of this dish, you can use other venison cuts such as venison tenderloin or even beef tenderloin. Just make sure to adjust the cooking time accordingly, as thicker cuts will take longer to cook.
– Bacon: If you don’t have bacon on hand, or if you’re looking for a healthier option, you can wrap the meat with prosciutto or thinly sliced pancetta. These Italian cured meats will add a similar salty and smoky flavor to the dish.
– Seasonings: The seasoning blend used in this recipe includes black pepper, onion powder, and garlic powder, but feel free to experiment with other spices such as paprika, cumin, or chili powder. You can also add fresh herbs like thyme or rosemary for an extra layer of flavor.
– Liquid Smoke and Worcestershire Sauce: If you don’t have liquid smoke flavoring or Worcestershire sauce in your pantry, you can omit them or use different sauces such as soy sauce, teriyaki sauce, or balsamic vinegar.
– Grilling Method: While this recipe calls for grilling outdoors on a medium heat grill grate, you can also cook the meat on a smoker grill or in a cast-iron skillet on the stove. The key is to sear the meat quickly on high heat to get a crispy bacon crust and then finish cooking it on lower heat until desired doneness is achieved.
– Stuffing: For an extra indulgent twist, you can stuff the backstrap with cream cheese, crumbled blue cheese, or sautéed mushrooms before wrapping it with bacon. Another alternative is to marinate the meat in red wine or beer overnight before cooking it for added flavor.
With these substitutions and variations, you’ll be able to create different versions of this succulent bacon-wrapped grilled elk backstrap recipe that will delight your taste buds and impress your guests.
Serving and Pairing
You’ve done it! You’ve grilled up an incredible dish of bacon-wrapped grilled elk backstrap. As impressive as this dish looks on the grill, the taste is even more magnificent. You’ll want to ensure that your presentation matches the taste, so here are some suggestions for serving and pairing.
To start, I recommend you slice the backstrap into medallions. This cutting technique shows off that stunning cross-section of perfectly cooked meat wrapped in crispy bacon. Serve these medallions up hot and fresh off the grill with some freshly sliced garden-fresh tomatoes or roasted vegetables.
Another way to impress guests is to turn this recipe into sandwiches. Get some crusty rolls or sliced bread and put a generous helping of cream cheese or a horseradish sauce on each side. Pile the bacon-wrapped elk backstrap medallions on top of each other on one-half of the bread and top with arugula or another green leafy vegetable, which adds a cooling crunch. Top it off with the second half of your prepared bread, press together lightly, and then dig in for one of the best sandwiches you’ve ever tasted.
In terms of beverage pairing, the trusty pint glass filled with your favorite beer is always an excellent choice for an outdoor BBQ gathering. However, suppose you’re looking for a more sophisticated option to complement the rich flavour of elk and bacon wrapped meat. In that case, I recommend red wine such as Pinot Noir or Cabernet Sauvignon.
Remember that sometimes what makes a meal truly remarkable, besides its taste, is a friendly atmosphere and great company over delicious food. Share this unforgettable taste experience with your family and friends along with your favourite sides and salads, chips or fries or why not some good old-fashioned cornbread?
Now you have all the tools necessary to serve up a perfect summer grilling meal worthy of any fine dining establishment for family and friends alike!
Make-Ahead, Storing and Reheating
Once you have enjoyed your delicious Bacon Wrapped Grilled Elk Backstrap, you may be wondering how to store leftovers to savor later. There are a variety of options for storing and reheating your meal.
If you have any uneaten portions, let them cool down to room temperature before putting them in an airtight container. You can store it in the fridge for up to three days, or in the freezer for up to one month.
When you are ready to reheat, there are a few different methods. One of the best ways to preserve the tenderness and flavor of the meat is by reheating it in the oven. First, preheat your oven at 325°F. Place your venison on a baking dish with some foil on top and bake it for about 10-12 minutes or until it’s heated through.
Another way is reheating with Microwave, remove cold stripes from your elk backstrap and set it to a microwave-safe plate then cover the plate with wet paper towel then microwave it between medium to high heat, make sure not overheating it in order not to dry the meat out.
In terms of make-ahead, this recipe can easily be prepped ahead of time. The bacon wrapped venison backstrap can be prepared up to a day in advance by wrapping it tightly with cling film and storing it in the refrigerator. You can even marinate the meat 1-2 days in advance which will make it richer flavorful when smoked or grilled.
Make sure to only reheat what you plan to eat as reheated food should not be refrigerated again because that will cause spoilage.
With these helpful storing and reheating tips, you will be able to enjoy your mouth-watering Bacon-Wrapped Grilled Elk Backstrap whenever hunger strikes!
Tips for Perfect Results
When it comes to cooking elk backstrap, it is essential to pay close attention to detail to achieve great results. Here are some tips that can help you create a memorable dining experience:
1. Use the right cut of meat
Using high-quality elk backstrap or venison tenderloin will provide excellent results that will surely impress your guests.
2. Wrap bacon tightly
Wrap the bacon securely around the meat to prevent it from slipping off and ensure even cooking. You don’t want any dry, uncooked patches on your meat.
3. Preheat your grill properly
Ensure your grill has preheated during cooking for consistent heat distribution, resulting in juicy and evenly cooked meat.
4. Season your meat generously
Be sure to season your elk backstrap or venison tenderloin with onion powder, garlic powder, Worcestershire sauce, black pepper, and liquid smoke flavoring before wrapping in bacon. Doing so will help enhance the flavor profile of the dish and make every bite more savory.
5. Keep an eye on the heat
Grill over medium or medium-high heat so that your meat is correctly cooked without losing its juicy texture. The golden rule is, low and slow for rich flavor!
6. Rotate frequently
Rotate your wrapped venison or elk backstrap often during grilling to enable even exposure to heat throughout.
7. Take it easy on overdoing it.
While cooking wild game like this on a smoker/grill may keep you worried about undercooking the meat, be careful not to overcook it! Overcooking can cause the meat to become dry and lose its flavors.
8. Practice makes perfect
Practice makes perfect – don’t be discouraged if you don’t get it right on the first try; perfecting this dish takes time and multiple attempts!
By following these tips, you can prepare a perfect bacon-wrapped grilled elk backstrap that’s sure to impress everyone at the dinner table – deliciously savory and unforgettable!
In conclusion, this bacon-wrapped grilled elk backstrap recipe is a delicious and impressive way to showcase your love of wild game on the grill. Not only will it impress your guests, but it will also satisfy their taste buds with the combination of smokey bacon and juicy elk meat.
While this recipe may seem intimidating at first, don’t be afraid to try it out. With the helpful tips and substitutions in this article, you’re sure to end up with a dish that’s equal parts delicious and impressive.
So preheat your outdoor grill, season your backstrap pieces, wrap them in bacon, and get ready for a flavorful culinary adventure that’s sure to make you a hit at your next barbecue. Trust me, once you taste the tender and juicy elk meat wrapped in crispy bacon, you won’t want to go back to any other grilled meat.
Bacon-Wrapped Grilled Elk Backstrap Recipe
- 2 lbs elk steaks, cut into 2 ounce pieces (backstrap)
- 1 tablespoon liquid smoke flavoring
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder (to taste)
- 1/2 teaspoon onion powder (to taste)
- 1/2 teaspoon black pepper (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, or to desired doneness.
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.