• 2 lb. elk loin (backstrap), cut into 2 oz. pieces
  • 1 Tbsp. liquid smoke flavoring
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. black pepper
  • 16 slices thick cut bacon



Preheat outdoor grill for med. heat. Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder & pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer. Cook on preheated grill until bacon becomes slightly burnt, and meat has cooked to med-rare, 15 to 20 min.

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Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.