Ingredients
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2 pounds elk loin (backstrap), cut into 2 ounce pieces
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1 tablespoon liquid smoke flavoring
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1 tablespoon Worcestershire sauce
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½ teaspoon garlic powder, or to taste
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½ teaspoon onion powder, or to taste
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½ teaspoon black pepper, or to taste
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16 slices thick cut bacon
Directions
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Preheat an outdoor grill for medium heat.
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Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
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Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
Nutrition Facts (per serving)
| 443 | Calories |
| 22g | Fat |
| 2g | Carbs |
| 57g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 443 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 7g | 33% |
| Cholesterol 144mg | 48% |
| Sodium 982mg | 43% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 1g | |
| Protein 57g | 113% |
| Vitamin C 1mg | 1% |
| Calcium 18mg | 1% |
| Iron 6mg | 33% |
| Potassium 717mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
