Marinated Elk Meat, Wrapped in Bacon and Grilled over Charcoal
#grilledelk #elkrecipe #howtobbqright
Bacon Wrapped Elk Medallions
WHAT MALCOM USED IN THIS RECIPE:
– Elk Meat sourced from Mossy Oak Game Keeper Butchery
– Killer Hogs Steak Rub
Bacon Wrapped Elk Medallions served with Roasted Asparagus
Ingredients:
– 2 lbs Game Keeper Butchery Elk Medallions
– 1lb thin cut bacon
– Killer Hogs Steak Rub (or your favorite steak seasoning)
– Malcom’s Meat Marinade *recipe below
Malcom’s Meat Marinade Recipe
– ¼ cup Balsamic Vinegar
– ¼ cup Soy Sauce
– ¼ cup Olive Oil
– 2 Tablespoons Shallot finely chopped
– 1 Tablespoon Brown Sugar
– 1 Tablespoon Garlic minced
– ½ teaspoon Red Pepper Flakes
– ½ teaspoon Salt
– ½ teaspoon Black Pepper
Directions:
1. Mix marinade ingredients together and whisk to incorporate.
2. Cut the elk medallions into chunks and place in marinade for 1-2 hours
3. Set up charcoal grill for a two-zone fire (cooking around 300°F)
5. Wrap each piece of elk with thin bacon and secure with skewer. Season with Killer Hogs Steak Rub on all sides.
6. Place on indirect side of your or grill and cook until internal temperature reaches 115-120°F (about 20 minutes).
7. Place skewers on direct side of grill for 2- 3 minutes each side to crisp the bacon. The ideal internal temp will be 125-130.
7. Remove skewer and serve elk medallions.
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