Bacon Wrapped Grilled Elk Backstrap Recipes

GRILLED VENISON BACKSTRAP

Steps:

• Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
• Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
• Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

BACON WRAPPED GRILLED VENISON BACKSTRAP ROAST

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.

BACON-WRAPPED GRILLED ELK BACKSTRAP

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.

BACON-WRAPPED GRILLED ELK BACKSTRAP

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.

CHAR-GRILLED BACON WRAPPED VENISON BITES

Steps:

• Cut meat into 1 1/2 inch to 2 inch chunks and place in nonreactive bowl.
• Pour marinade over meat, stir and press down to cover with marinade.
• Cover bowl, place in refrigerator for at least 8 hours (overnight is preferable.)
• About 1 hour before starting charcoal in grill, remove meat from refrigerator; drain off and discard marinade.
• Cover your work surface with freezer paper, if desired, to cut down on the mess, then lay out toothpicks or skewers.
• Cut bacon strips in half and wrap around each chunk of meat, securing with a toothpick or sliding onto skewer; continue with remainder of meat. (If extra meat remains when bacon is gone, just grill it naked!)
• Grill meat over medium-low heat (300-325 degrees F, the cooler side of the grill), turning often for about 8-10 minutes, then move to hottest area of grill and cook until bacon is mostly browned (1 or 2 minutes.)
• Remove and keep covered until serving.
• Refrigerate covered leftovers.
• NOTE: You may make and use your own marinade. Mix together: 1 cup soy sauce 3/4 cup worcestershire sauce 1/8-1/4 cup lime juice 1 clove garlic, minced or pressed 1/2 teaspoon ground ginger (optional) 1/4 teaspoon fresh ground black pepper (optional)