Bacon Wrapped Grilled Elk Backstrap Recipe

Elk backstrap: A lean and flavorful cut of meat from the back of an elk, known for its tenderness and rich taste.

Bacon: Adds a smoky flavor and helps keep the elk backstrap moist while grilling.

Salt: Enhances the natural flavors of the elk and bacon.

Black pepper: Adds a touch of heat and depth to the seasoning.

Garlic powder: Provides a subtle garlic flavor that complements the other seasonings.

When wrapping the elk backstrap with bacon, make sure to slightly overlap each slice to ensure even cooking and to keep the meat moist. Use toothpicks to secure the bacon in place, but remember to remove them before serving. For an added layer of flavor, consider brushing the bacon with a mixture of maple syrup and Dijon mustard before grilling. This will create a delicious caramelized glaze on the bacon.

• elk backstrap - Substitute with venison backstrap: Venison has a similar flavor profile and texture to elk, making it a suitable alternative.

• elk backstrap - Substitute with beef tenderloin: Beef tenderloin is tender and has a mild flavor, which can mimic the texture of elk backstrap.

• bacon - Substitute with prosciutto: Prosciutto is thinly sliced and has a rich, salty flavor that can complement the meat similarly to bacon.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with onion powder: Onion powder can offer a different but complementary flavor to the dish.

• Allow the bacon wrapped grilled elk backstrap to cool completely before storing. This helps to maintain the texture and flavor.
• Wrap the cooled elk backstrap tightly in aluminum foil or plastic wrap to prevent air exposure, which can cause freezer burn.
• Place the wrapped backstrap in an airtight container or a heavy-duty freezer bag. Label the container or bag with the date to keep track of its freshness.
• Store the backstrap in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the backstrap in the refrigerator overnight if frozen. This slow thawing process helps retain moisture and flavor.
• Reheat the backstrap in an oven preheated to 300°F (150°C) until it reaches an internal temperature of 135°F (57°C) for medium-rare. This usually takes about 15-20 minutes.
• Alternatively, you can reheat the backstrap on a grill over medium heat, turning occasionally, until warmed through.
• Avoid using a microwave to reheat as it can make the bacon rubbery and the elk meat tough.

• Oven Method: Preheat your oven to 300°F (150°C). Place the bacon-wrapped elk backstrap on a baking sheet lined with aluminum foil. Cover it loosely with another piece of foil to prevent the bacon from drying out. Heat for about 15-20 minutes or until warmed through. This method helps maintain the moisture and tenderness of the elk meat.

• Stovetop Method: Slice the leftover elk backstrap into medallions. Heat a skillet over medium heat and add a small amount of olive oil or butter. Place the medallions in the skillet and cook for 2-3 minutes on each side until heated through. This method ensures a quick and even reheating while keeping the bacon crispy.

• Microwave Method: Place the bacon-wrapped elk backstrap on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is the quickest but may not preserve the texture as well as other methods.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat without losing any moisture. Set the sous vide to 130°F (54°C) and place the bacon-wrapped elk backstrap in a vacuum-sealed bag. Submerge in the water bath for about 30-45 minutes. This method ensures the elk meat remains tender and juicy.

• Grill Method: Preheat your grill to low heat. Wrap the bacon-wrapped elk backstrap in aluminum foil to prevent the bacon from burning. Place it on the grill and heat for about 10-15 minutes, turning occasionally. This method helps to retain the smoky flavor while reheating.

• Grill: Used to cook the elk backstrap to perfection, providing that smoky, charred flavor.

• Tongs: Essential for turning the backstrap on the grill without piercing the meat and losing juices.

• Meat thermometer: Ensures the internal temperature of the elk backstrap reaches 135°F for medium-rare.

• Cutting board: Provides a stable surface for seasoning the meat and slicing it after grilling.

• Knife: Used for slicing the elk backstrap into serving portions after it has rested.

• Toothpicks: Helps secure the bacon around the backstrap, keeping it in place during grilling.

• Small bowl: Useful for mixing the salt, pepper, and garlic powder before seasoning the meat.

• Paper towels: Handy for patting the elk backstrap dry before seasoning to ensure the spices adhere well.

Pre-season the meat: Season the elk backstrap ahead of time and store it in the fridge to let the flavors meld.

Use pre-cooked bacon: Partially cook the bacon slices before wrapping to reduce grilling time.

Prep in advance: Wrap the backstrap with bacon and secure with toothpicks the night before.

Check grill temperature: Ensure the grill is at medium-high heat before starting to save time on adjustments.

Use a meat thermometer: Quickly check the internal temperature to avoid overcooking and save time.