Bacon-wrapped Elk Loin

by Mary Hendrickson
(Townsend, Montana)

Elk loin piece 8-10 inches long
1 pound good quality bacon
(hardwood smoked or maple bacon)
Extra-virgin olive oil (EVOO)
Garlic Powder
Lawry's Seasoned Salt
Butchers twine


On clean cutting board, lay bacon strips out lengthwise so that their sides touch - the width should equal the length of the piece of elk loin. Brush the elk loin with the EVOO and season with garlic powder and seasoned salt. Place the strip of loin lengthwise across the width of the bacon. Wrap the bacon around the loin and then tie on with butchers twine. At this point, you can either grill or fry the loin.

Cooking options:
If you grill it, place it on a sheet of heavy duty foil and grill over medium heat. The foil helps to prevent flare-ups on the grill. You will need to rotate this frequently to cook the bacon on all sides. It takes from 20-30 minutes to achieve medium-rare on the loin.

You can also fry this over medium-high heat on the stove in a cast-iron frying pan. Add about 3 tablespoons of EVOO and fry the loin, turning frequently, for about 20-25 minutes.

Let the meat rest for about 5 minutes before cutting into it. Overcooking will result in a still tasty, but likely dry, entree.