I threw this together, sort of “off the cuff” last night for my hubby. He had requested Elk Steak for dinner, and I felt my regular recipes were getting tired. I wanted to use the grill, as it’s just too hot to turn the oven on right now. I didn’t want the elk to dry out on the grill, so the obvious solution to me was wrap it in juicy bacon! Of course! As I was looking for motivation online I saw a recipe that included jalapeños, and I knew that would be something my hubby would like. Thus, the Bacon and Jalapeño Backstrap was born. OK, I’m sure I wasn’t the first to wrap bacon and jalapeño around a piece of meat, but it was a new and novel idea for me!
As I stated earlier, I just threw this together, so the measurements are approximate.
Bacon & Jalapeño Backstrap
1.5-2# Elk or Venison Backstrap, sliced across the grain in 1-2″ thick slices
1# bacon slices
4 jalapeños (or 1 per 2 slices of backstrap)
Tony’s Creole Seasoning
Pepper
Marinade
1/2 c cooking oil
1/4 c cider vinegar
2 TBLS red wine vinegar
2-3 TBLS Worcestershire Sauce
1 TBLS minced garlic
2 tsp horseradish
1/2 tsp liquid smoke (optional)
Whisk together marinade in shallow dish. Rub steaks with Creole seasoning and black pepper. Place in marinade. Cover and refrigerate 2 hours, turning to coat half way through.
When ready to cook. Preheat grill. Halve the jalapeños and remove seeds and ribs. Grill jalapeños until they begin to soften. Remove from grill. (Leave grill on.) Place half a jalapeño on a slice of steak, wrap with bacon. Repeat with all the backstrap. Don’t be afraid to use all the bacon if there is extra! Grill over low heat, jalapeño side down until bacon is crisp and jalapeño is fully cooked. Flip, crisp bacon on other side. Remove and enjoy!
If you like gravy, reserve the marinade and make a gravy with it. Bring marinade to a low boil, add a couple tablespoons of flour and whisk, whisk, whisk. I had an extra half of a jalapeño left and some white wine, so added them too. I sliced the the jalapeño thin and added them before bringing it to a boil. Then added about 1/2 cup white wine after the flour was whisked in.
Serve backstrap and gravy with potatoes or rice, and greens or grilled veggies.
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