(Turkey) Bacon wrapped (Elk) steak. Take the steaks out of the marinade; wrap each steak with several pieces of bacon and secure with toothpicks. Rotate halfway through for a good caramelized exterior. Enjoy! (Turkey) Bacon wrapped (Elk) steak My daughter has allergies to everything so we come up with unique dinner ideas!
Here is a recipe for some bacon wrapped venison steaks that I'll put up against a beef steak anyday. Don't get me wrong, I LOVE beef steaks, and they are the gold standard when it comes to fine dining off the hot. cook bacon mix cream cheese, ricotta, feta, onion powder in bowl when potatoes are done cut in half and scoop out insides and put in bowl with cream cheese mixture. See great recipes for Brad's elk bourguignon w/ mashed cauliflower and parsnips too! You can cook (Turkey) Bacon wrapped (Elk) steak using 5 ingredients and 6 steps. Here is how you make it.
Ingredients of (Turkey) Bacon wrapped (Elk) steak
- Prepare 1 of elk steak (you can also use regular steak).
- It’s 1 packages of turkey bacon.
- It’s 1 tbsp of worcestershire sauce.
- Prepare 1/4 of salt.
- Prepare 1/4 of pepper.
Chops, however, last shorter at four to six months while roasts can be kept frozen from anywhere between. Browse a variety of chicken, pork loin & ribs, steaks, burgers, gourmet cuts of beef & more from top brands. Mix marinade ingredients together in a big bowl. Make sure to check chicken temperature for doneness!
(Turkey) Bacon wrapped (Elk) steak step by step
- Cut steak into bite size pieces.
- Mix Worcestershire, salt and pepper in separate bowl.
- Wrap steak in bacon using toothpicks.
- Use tinfoil to cover baking sheet and spay with Pam. Place steak pieces on tinfoil and cover with sauce.
- Place in 350°F oven for 30 minutes.
This tasty meal is ready in under half an hour! Preparation: Preheat a large cast iron, or other oven safe, skillet to medium heat and season both sides of steaks with salt and pepper. Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer.