Prep time: 5 minutes
Cook time: 15-20 minutes (+ 10 mins resting time)
Method: Searing / Grilling
The weather around the country is starting to signal “It’s Time to fire up the Grill” once again. The family barbeques and get togethers with friends, grilling meats, vegetables and even fruits on top of a searing grill, makes me hungry just thinking about it. According to The Kitcheneer, a food blogger and chef, all you need is a really good cast iron pan, a little oil and some fresh rosemary. And bacon, of course. Because everything is always better with bacon! These Elk Medallions available from our partner The Honest Bison come pre-wrapped in unsweetened, uncured, nitrate-free bacon.
Recipe & Photography by The Kitcheneer
Recipe: Pan-Seared Bacon-Wrapped Elk Medallions
- 4 Elk Medallions wrapped in bacon (Bison or Venison Medallions are great, too!)
- 1 tbsp olive oil
- 2 tsp of pink Himalayan salt
- 1 tbs of ground black pepper
- 2 tbs ghee or unsalted butter
- fresh rosemary sprigs
- Season both sides of the medallions liberally with salt and pepper.
- Preheat oven to 350F.
- Preheat a cast iron skillet on high heat.
- Wait until pan is smoking (about 3-5 min). Add oil and quickly add the medallions.
- Sear all sides of the medallions (about 1-2 min per side).
- Add ghee and rosemary sprigs.
- Baste medallions continuously with the ghee/butter & rosemary mixture for another 5-7 minutes.
- Finish cooking the medallions to the desired doneness in the oven. Use a meat thermometer for accuracy. For
- Medium, cook to (145F).
Let medallions rest for 10 minutes before eating.
Serve with your choice of sides.
Pro Tip: Secure your bacon on the medallions with a piece of natural twine before cooking. This not only keeps the bacon from slipping off, it also adds a nice decorative touch.