Bacon-wrapped grilled elk backstrap is a delicious and savory dish that showcases the rich flavor of elk meat. Elk backstrap, also known as loin or tenderloin, is a tender and lean cut of meat that is perfect for grilling. Wrapping it in bacon adds an extra layer of flavor and helps keep the meat moist and juicy during cooking.
When grilling elk backstrap, it’s important to marinate the meat beforehand to enhance its natural flavors. A simple marinade of olive oil, garlic, salt, and pepper works well, but you can also get creative by adding herbs, spices, or even a splash of Worcestershire sauce. The marinated backstrap should be refrigerated for at least 1 hour, but overnight marinating will result in even more flavor.
Ingredients
The ingredients for making Bacon-Wrapped Grilled Elk Backstrap are:
- 1 pound elk backstrap
- 8-10 slices of bacon
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
The main ingredient of this recipe is elk backstrap, which is a lean and tender cut of meat from the elk. It has a rich flavor and is often compared to beef tenderloin. To prepare the backstrap, you will also need 8-10 slices of bacon, which will be used to wrap the meat and add flavor.
In addition to the meat and bacon, you will need olive oil, kosher salt, black pepper, and garlic powder to season the backstrap. Olive oil acts as a binder for the seasonings and helps to keep the meat moist during grilling. The kosher salt, black pepper, and garlic powder add a savory and aromatic taste to the dish.
Steps to Prepare Bacon-Wrapped Grilled Elk Backstrap
To cook a delicious bacon-wrapped grilled elk backstrap, follow these simple steps:
- Prepare the marinade: In a bowl, combine olive oil, soy sauce, Worcestershire sauce, minced garlic, brown sugar, Dijon mustard, and black pepper. Mix well to ensure all ingredients are evenly incorporated.
- Marinate the elk backstrap: Place the elk backstrap in a shallow dish or resealable plastic bag. Pour the marinade over the backstrap, making sure it is fully coated. Cover the dish or seal the bag and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.
- Wrap the backstrap with bacon: Preheat your grill to medium-high heat. Remove the elk backstrap from the marinade and pat it dry with paper towels. Take slices of bacon and wrap them tightly around the backstrap, securing them with toothpicks if necessary.
- Grill the backstrap: Place the bacon-wrapped elk backstrap on the preheated grill. Cook for about 5 minutes per side, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to ensure it is cooked to perfection.
- Rest and slice: Once the backstrap is cooked, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute throughout the meat. Slice the backstrap into 1-inch thick slices and serve immediately.
By following these steps, you’ll be able to enjoy a mouthwatering bacon-wrapped grilled elk backstrap that is tender, flavorful, and sure to impress your guests.
Tips from Professional Chefs on Cooking Bacon-Wrapped Grilled Elk Backstrap
When it comes to grilling game meat like elk backstrap, professional chefs have a wealth of knowledge to share. Here are some expert tips to help you achieve a delicious bacon-wrapped grilled elk backstrap:
- Choose the right cut: Select a high-quality elk backstrap that is fresh and properly aged. Look for cuts that are evenly sized and free from any visible fat or connective tissue.
- Marinate for flavor: Marinating the elk backstrap overnight will enhance its flavor and tenderness. Use a marinade that complements the meat, such as a combination of soy sauce, garlic, and herbs.
- Wrap with bacon: Carefully wrap the marinated elk backstrap with thin strips of bacon. This not only adds flavor but also helps to keep the meat moist during the grilling process.
- Preheat the grill: It’s important to preheat your grill to a medium-high heat before adding the bacon-wrapped elk backstrap. This ensures even cooking and prevents the meat from sticking to the grill grates.
- Grill to desired doneness: Cook the bacon-wrapped elk backstrap over indirect heat for about 10-12 minutes per side or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to accurately gauge the internal temperature.
- Rest before serving: Allow the grilled elk backstrap to rest for a few minutes before slicing and serving. This helps the meat retain its juices and ensures a tender and juicy final product.
By following these tips from professional chefs, you can elevate your cooking skills and create a mouthwatering bacon-wrapped grilled elk backstrap dish that is sure to impress your guests.
Reviews
I recently had the pleasure of cooking and enjoying the Bacon-Wrapped Grilled Elk Backstrap, and I must say it was a culinary delight! Being a fan of game meat, I was excited to try this recipe, and it did not disappoint. The backstrap, which is known for its tenderness and flavor, was perfectly complemented by the smoky, savory goodness of the bacon wrapping.
I followed the recipe closely, marinating the elk backstrap in a mixture of olive oil, garlic, and rosemary for several hours before grilling. The marination process helped to enhance the natural flavors of the meat and made it incredibly juicy and tender. As I grilled the backstrap, the bacon started to crisp up, adding a delightful crunch and smoky flavor to each bite.
The end result was a perfectly cooked elk backstrap that was bursting with flavor. The meat was incredibly tender, with a hint of gaminess that is characteristic of wild game. The bacon added a salty, savory touch that balanced out the flavors beautifully. Each bite was a mouthwatering experience, and I found myself savoring every morsel.
I would highly recommend the Bacon-Wrapped Grilled Elk Backstrap to anyone who enjoys the rich, bold flavors of game meat. Whether you are a seasoned game meat enthusiast or just curious to try something new, this recipe is sure to impress. I can’t wait to make it again and share this delicious dish with friends and family!
As an avid hunter, I am always looking for new and exciting ways to prepare wild game. Recently, I had the pleasure of trying the Bacon-Wrapped Grilled Elk Backstrap recipe, and let me tell you, it was absolutely amazing.
The combination of the tender elk backstrap and the smoky flavor of the bacon created a mouthwatering experience. The meat was perfectly cooked, juicy, and flavorful, with a hint of sweetness from the glaze. The bacon added an extra layer of richness and texture, making each bite a delightful explosion of flavors.
The recipe itself was simple to follow, with clear instructions and readily available ingredients. I marinated the elk backstrap in a blend of spices and let it sit for a couple of hours to absorb all the flavors. Then, I wrapped it in a strip of bacon and grilled it until the bacon was crispy and the meat was cooked to medium-rare perfection.
The end result was a dish that could easily rival any fine dining steak. The combination of the tender elk meat, the smoky bacon, and the flavorful marinade created a harmony of flavors that was truly exceptional. It was a dish that left me wanting more and will definitely be on my regular rotation of recipes.
The Bacon-Wrapped Grilled Elk Backstrap is an absolute delight for anyone who enjoys a good meaty dish. As someone who loves to cook and experiment with different flavors, I was blown away by the combination of the tender elk meat and the smoky bacon. It was like a match made in culinary heaven!
First of all, let me talk about the elk backstrap itself. The meat was incredibly tender and had a mild, yet distinctive flavor. The lean texture of the meat paired perfectly with the rich and salty bacon, creating a harmony of flavors that is hard to resist. The elk backstrap was marinated in a delicious blend of spices, which added an extra depth of flavor to the dish.
Grilling the elk backstrap wrapped in bacon was a stroke of genius. The bacon added a smoky and slightly crispy texture to the dish, while also keeping the meat juicy and succulent. The combination of the charred grill marks on the bacon and the perfectly cooked elk meat made for a visually appealing dish that was a feast for the eyes as well as the taste buds.
I would highly recommend the Bacon-Wrapped Grilled Elk Backstrap to anyone looking for a unique and flavorful meat dish. Whether you are a seasoned game meat enthusiast or someone who is new to trying exotic meats, this recipe is sure to impress. The flavors and textures are perfectly balanced, making it an unforgettable culinary experience. Trust me, once you try this dish, you’ll be hooked!
I recently had the pleasure of preparing and tasting the Bacon-Wrapped Grilled Elk Backstrap, and I must say it was an exceptional dish. As someone who enjoys trying new recipes and experimenting with flavors, I was excited to try this unique combination of tender elk meat wrapped in crispy bacon.
The preparation process was relatively simple, but the end result was absolutely delicious. The elk backstrap itself was incredibly tender and had a rich, savory flavor that paired perfectly with the smoky, salty bacon. The grilling method allowed the flavors to meld together beautifully, creating a delightful combination of tastes and textures.
I particularly enjoyed the contrast between the juicy elk meat and the crispy bacon. The bacon added a subtle smokiness to the dish and provided a nice crunch with every bite. This combination of textures made each mouthful satisfying and kept me coming back for more.
Overall, the Bacon-Wrapped Grilled Elk Backstrap is a recipe that I would highly recommend to anyone who enjoys bold and adventurous flavors. Whether you’re a fan of elk meat or simply looking to try something new, this dish is sure to impress with its unique combination of tender meat and crispy bacon. It’s a perfect choice for a special occasion or a gathering with friends and family.
