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Keto Dinner

Bacon-Wrapped Grilled Elk Backstrap

Elk backstrap is a prized cut, and when you wrap it in bacon and toss it on the grill, you get a keto dinner that feels like a special occasion. I love how the liquid smoke and Worcestershire sauce infuse the meat with deep, savory notes while the bacon crisps up perfectly. This recipe is simple yet impressive, and it never fails to earn rave reviews at my table.

15 min Prep time 20 min Cook time 35 min Total time 4 Servings 490 Calories
Bacon-Wrapped Grilled Elk Backstrap

Ingredients

  • pounds elk loin (backstrap), cut into 2-ounce pieces
  • tablespoon liquid smoke
  • tablespoon Worcestershire sauce
  • /2 teaspoon garlic powder
  • /2 teaspoon onion powder
  • /2 teaspoon black pepper
  • slices thick-cut bacon

Instructions

  1. Step 1

    Begin by firing up your grill to a steady medium heat. While it warms up, slice the elk backstrap into 2-ounce pieces, aiming for uniform size so everything cooks evenly. In a mixing bowl, dress the meat with the liquid smoke and Worcestershire sauce — I love how the liquid smoke imparts a deep, wood-fired aroma right away. Follow up with a generous dusting of garlic powder, onion powder, and black pepper, turning the pieces to coat every surface. Now comes the fun part: wrap each medallion tightly with a slice of thick-cut bacon. I find that using toothpicks helps secure the bacon if it tries to unravel. Thread the wrapped elk onto metal skewers, giving them a little breathing room. Place the skewers on the hot grill and cook, turning carefully every few minutes, until the bacon is gorgeously crisped and the elk is cooked to your liking — medium-rare is my go-to, taking roughly 15 to 20 minutes. Once done, pull them off and let them rest briefly. This simple method yields a stunning keto dinner with minimal fuss.

Chef's Tip

For the best results, I always let the elk rest at room temperature for 20 minutes before grilling; this helps it cook more evenly. Also, don't skip the liquid smoke — it's the secret to that irresistible campfire flavor without any fuss.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I briefly warm them in a skillet over medium heat to keep the bacon crisp. You can also slice and serve them cold over a fresh salad for a quick keto lunch.

Variation Tips

For a different twist, substitute elk with venison or beef tenderloin. It's fantastic alongside grilled asparagus drizzled with lemon butter or a refreshing cucumber avocado salad. If you're crunched for time, pre-cut the elk and marinate it in the liquid smoke mixture overnight for deeper flavor. You can also amp up the smoky character by blending a pinch of smoked paprika into the spice mix.

Frequently Asked Questions