Game meat is a tasty commodity that, unfortunately, rarely comes across our plates. Rarely, except for those avid hunters out there. Luckily for us, Traeger owner, John Butterfield, wrangled us up some tasty elk steaks which we couldn't wait to turn into tender game perfection.
Elk is a lean meat that could most definitely benefit from a bacon blanket. (...well, what couldn't?!) We also marinated it to help tenderize it and load the elk up with flavor.
BACON-WRAPPED ELK STEAKS
PREP TIME: 5 minutes, plus marinate overnight
COOK TIME: 10 to 15 minutes
RECOMMENDED PELLETS: Any
2 lbs fresh elk steaks
1/4 cup red wine
2 tablespoons soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon freshly cracked black pepper
A pinch or two of red pepper flakes
1/4 cup olive oil
2 tablespoons fresh rosemary, chopped
1/2 lb thin-cut bacon
Make the marinade by whisking together the wine, soy sauce, honey, minced garlic cloves, black pepper, chopped rosemary and red pepper flakes.
Slowly drizzle in the olive oil while whisking.
Add the elk steaks into the marinade and marinate overnight, up to a day or two.
When you're ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High for 10 to 15 minutes, lid closed.
Take the steaks out of the marinade and wrap each steak with several pieces of bacon (however many will fit comfortably) and secure them with toothpicks.
Place the elk directly on the grill grate and cook for 10 to 15 minutes or until the elk is medium rare about 135 degrees F, rotating halfway through to get some good caramelization.
Slice it up and enjoy that perfectly pink center.
Elk Steaks Recipe.docx (11.56 kb)