Bacon-Wrapped Grilled Elk Backstrap

Ingredients

• 2 pounds elk loin , backstrap
• 1 tablespoon liquid smoke flavoring
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoons garlic powder , or to taste
• 0.5 teaspoons onion powder , or to taste
• 0.5 teaspoons black pepper , or to taste
• 16 slices thick cut bacon

Instructions

1. 1

   Preheat an outdoor grill for medium heat.

2. 2

   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.

3. 3

   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.