Empty My Fridge
Bacon Wrapped Elk Medallions
Ingredients
- Game Keeper Butchery Elk Medallions2 lb
- Bacon1 lb
- Beef
- Balsamic vinegar¼ cups
- Soy sauce¼ cups
- Olive oil¼ cups
- Shallot · finely chopped2 tbsp
- Brown sugar1 tbsp
- Garlic · minced1 tbsp
- Chili flake · flakes½ tsp
- Salt½ tsp
- Black pepper½ tsp
Instructions
- Mix all marinade ingredients and whisk until combined.
- Cut the elk medallions into chunks and marinate them for 1–2 hours.
- Set up a charcoal grill for two-zone heat at about 300°F.
- Wrap each elk piece in a thin bacon strip and secure with a skewer. Season all sides with the steak rub.
- Place the skewers on the indirect side and cook until the internal temperature reaches 115–120°F (about 20 minutes).
- Move the skewers to the direct side for 2–3 minutes per side to crisp the bacon. The ideal internal temperature is 125–130°F.
- Remove the skewers and serve the elk medallions.
Summarized from HowToBBQRight's video. Watch it for the details.
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