Sunday, December 27, 2009


2 lbs elk backstraps, cut into 1 1/2 inch pieces/steaks
1-2 lb bacon
3 cups brown sugar
2 cups soy sauce
1/4 cup white sugar

Mix brown sugar and soy sauce together in a bowl. Mix till combined into a soup liquid. Place the meat either in a large freezer bag or a bowl that seals tight with a lid. Let the meat marinade overnight. Remove the backstraps and place on a broiler pan or some sort of slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Wrap bacon around the entire piece of meat, securing the bacon strip with a toothpick. Lightly drizzle remaining marinade over loins, and sprinkle with a small amount of white sugar. Place on center rack in oven and bake at 350°F for 30 minutes for medium cook and until bacon is done.

bacon recipe courtesy of: Lynn Shilley, A Washington Hunter Girl's Blog, Naches, Washington, March 15, 2009

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