Bacon-Wrapped Grilled Elk Backstrap

Ingredients

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

Equipment

• grill
• metal skewers

Directions

1. Preheat an outdoor grill for medium heat.
2. Season backstrap pieces with liquid smoke and Worcestershire sauce.
3. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
4. 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.