Best Grilled Elk Loin Recipes

GRILLED ELK LOIN

Grilled Elk Loin image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup sun-dried cherries
1/2 cup cranberry juice
1/2 cup apple juice
1 1/2 tablespoons plum wine
1 teaspoon sugar
Sachet: 1/2 bay leaf, 1 thyme sprig, 1/2 garlic clove, 1 whole clove, 1 black peppercorn, tied in cheesecloth
8 elk loin medallions, 3.5 ounces each
3 tablespoons vegetable oil
16 apple wedges, peeled and cored
1 cup sugar snap peas, strings removed
6 tablespoons caramelized cippolline onions
1/2 teaspoon thyme leaves
1/2 cup veal jus, (stock)
12 orange segments, membrane removed
1/2 cup sun-dried cherry sauce, recipe above

Steps:

Combine all the ingredients in a stainless saucepan, then bring to a boil. Lower heat and cook at simmer for 15 minutes. Remove the sachet and puree the mixture in a blender for 45 seconds until very smooth. Strain through a chinoise and reserve for service.
Preheat grill: Season elk medallions with salt and pepper, brush with vegetable oil and cook on grill for 3 minutes on each side, keeping the meat medium rare. Add 3 tablespoons of vegetable oil in medium saute pan, add apples and saute over high heat until apples begin to color slightly, then add sugar peas, cippolline onions and the chopped thyme. Season lightly then add the veal jus. Cook until reduced completely, then add the orange segments. Toss the mixture and remove from heat. Place an equal amount of the mixture in the center of 4 service plates, then place 2 elk medallions on top. Spoon 1 to 2 ounces of the sun-dried cherry sauce around perimeter and serve.

BACON-WRAPPED GRILLED ELK BACKSTRAP

Bacon-Wrapped Grilled Elk Backstrap image

Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour! I like to sprinkle the skewers with more Worcestershire sauce halfway through cooking.

Provided by john0811

Categories Meat and Poultry Recipes Pork

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds elk loin (backstrap), cut into 2 ounce pieces
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon black pepper, or to taste
16 slices thick cut bacon

Steps:

Preheat an outdoor grill for medium heat.
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.
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 : Calories 443 calories, Carbohydrate 2 g, Cholesterol 144.1 mg, Fat 21.5 g, Fiber 0.1 g, Protein 56.6 g, SaturatedFat 6.5 g, Sodium 982.2 mg, Sugar 0.6 g