Marinated Bacon Wrapped Elk

Using two pounds of back strap or tenderloins

Marinade
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/2 cup cabernet sauvignon
1 tablespoon olive oil
2 gloves garlic, crushed
1/2 teaspoon salt
1 teaspoon cracked pepper

Steaks
8 four ounce elk meat
8 slices uncured bacon, cut in half lengthwise

I marinated the meat for three days in the refrigerator, but if you can’t wait that long marinade it at least 24 hours. Place the meat in a one gallon zip lock and all the marinade ingredients together and place it in the fridge.
After the long wait, remove the elk from the marinade; wrap each piece of meat with a slice of bacon and secure it with a toothpick and grill to medium rare 3-4 minutes per side on high heat. The bacon is not a must in cooking this tender piece of meat it just adds a little more flavor.