Bacon-Wrapped Elk Steaks From RMEF
written by staff writer
With elk season ramping up across the country, many hunters have already tagged out and are in the midst of processing their kills, packing them into the freezer, and dreaming of the delicious meals they’ll be creating with the meat.
For those seeking great recipes to try out this year with their harvest, Carnivore’s Kitchen from RMEF is a great resource, full of delicious and creative dinners, breakfasts, and more. We picked our favorite recipe, bacon-wrapped elk steaks, to give you a taste of what this fantastic resource has to offer.
“Bacon-wrapped steaks are a delicacy that’s primed for date night.”
RMEF | 2020
1/4 Cup red wine
2 Tablespoon soy sauce
2 Tablespoon honey
2 Clove garlic, minced
1/4 Teaspoon freshly cracked black pepper
2 Tablespoon rosemary, chopped
1/8 Teaspoon red pepper flakes
2 Pound Elk Steak
1/2 Pound thick-cut bacon
Whisk together the wine, soy sauce, honey, minced garlic, black pepper, chopped rosemary, and red pepper flakes to create the marinade. While mixing, drizzle the olive oil.
Marinade the elk steaks overnight.
Preheat grill to 450° F.
Remove elk steaks from marinade and wrap with bacon; use toothpicks to secure the bacon strips.
Place steaks on the grill and cook with the lid closed until they reach an internal temperature of 135° F (usually about 10-15 minutes). Make sure to rotate the steaks 5-8 mins into cooking, this caramelizes the exterior.
Sit back with a cold beverage and watch as your neighbors all follow their noses to your dining room table.
Check out this recipe and many more at the Carnivore’s Kitchen from RMEF.
carnivore’s kitchen
rmef.org
more hunting content
Gear up for when your season starts with some great hunting content.
watch the best elk films from rmef
The Rocky Mountain Elk Foundation is the leading elk conservation organization in the US and creates some of the best elk content, available on Waypoint.
watch the great outdoors from outdoor edge
Watch S2:E2 “Elk in New Mexico” for a great elk hunt and some great tips for processing your elk backstrap and tenderloins.