Bacon Wrapped Elk Loin (Elk Backstrap)

The most coveted cut of meat in wild game is the “backstrap” which is more commonly known as the loin in other meat animals (pork, beef etc). This cut is typically the first muscle chain to be selected and held with such a high regard that most hunters will remove it and prepare for dinner the day of harvest, while letting all else wait. It is a muscle that runs along the spine, so it used less than other muscle groups, allowing it to remain tender.

One of my favorite ways to prepare backstrap is to marinade, wrap in bacon, and then grill on the Traeger grill. Any grill will work, I just prefer the added smoke and cooking consistency our Traeger provides. The marinade and bacon wrap both keep the lean meat moist as it is cooking to ensure a perfect result. Thanks to my Brother, we are blessed to currently have Elk meat in the freezer, but of course any type of loin will work for this recipe, cooking times and temperature will obviously vary based on type of meat.

Ingredients:

• Elk Loin (size of your choice)
• A good quality smoked Bacon (our favorite is our homemade: https://itsasavagelife.com/homemade-smoky-peppered-bacon/)
• 1/2 cup Soy Sauce
• 1/4 cup Apple Cider Vinegar
• 2 Tablespoons Garlic Powder
• 2 Tablespoons Onion Powder
• Fresh Ground Black Pepper

First you’ll mix up the marinade: Combine soy sauce, apple cider vinegar and seasonings into a dish or bag and place loin inside. (I typically use a gallon zipper bag for marinating as it allows for easy clean up.) Let sit in the Fridge 4-8 hours to soak up the flavor.

Once you are ready to start cooking preheat your grill to 375F.

Remove the loin from marinade and gently dab with a paper towel to dry the exterior surface. This will help the bacon adhere to the loin.

Now, grab yourself a piece of bacon and start wrapping! Toothpicks are handy for holding the bacon ends in place, and I typically overlap end over end to create a continuous bacon cover. Once your loin is wrapped in a bacon “blanket”, season with fresh cracked black pepper and allow to sit until your grill has reached temperature.

Place your loin directly on to the grill. We use the internal temperature meat probes that came with our Traeger grill, it allows you to have a constant read on the temperature without opening the lid and losing precious heat. Grill for 30-40 minutes or internal temperature of 130F for Rare. But obviously cook for longer for your desired internal temperature. We love our meat to have a beautiful red center BUT not everyone feels the same. Please follow proper temperature guidelines for your desired “doneness”.

Now you must let it set and rest uncovered for 15-20 minutes before carving and serving. This allows the juices to settle and stay inside the meat.

After the resting time, slice individual steaks. We like to cut “steaks” about 1 inch thick as it allows for adequate bacon per serving. MOST IMPORTANTLY please don’t forget to remove the toothpicks!

I also whipped up a balsamic reduction sauce to accompany it this time, but any gravy or sauce will be a nice addition, but not necessary.

Enjoy with your favorite sides and a glass of Red Wine or your favorite whiskey.