Bacon-Elk Wraps (Recipe)
- 1 pound elk steaks
- ½ pound bacon
Cut meat into one inch squares, and wrap each piece with a strip of bacon about 2-1/2 to inches long. Pierce through the bacon and meat with a toothpick to secure the roll. Skewer 6 to 7 “wraps” onto a bamboo or metal skewer stick and place on a broiler rack. Broil until one side is lightly brown, turn and cook other side. Serve hot. Makes 24 to 30.
Tip: For gamey meat, marinate the meat chunks in soy sauce for about 30 minutes before cooking. This recipe compliments of Marge Bailey, Cody, Wyoming.
Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit //www.jimzumbo.com
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