Malcom Reed’s Bacon Wrapped Elk Medallions

• 2 lbs Game Keeper Butchery Elk Medallions
• 1lb thin-cut bacon
• 8oz Malcom’s Meat Marinade *recipe below
• Kosher Salt
• Corse Black Pepper
• 1 Bunch fresh Asparagus
• 1 Tablespoon Olive Oil
• 1 Tablespoon Killer Hogs AP seasoning
• 1 lemon cut into quarters

Malcom’s Meat Marinade:

• ¼ cup Balsamic Vinegar
• ¼ cup Soy Sauce
• ¼ cup Olive Oil
• 2 Tablespoons Shallot finely chopped
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Garlic minced
• ½ teaspoon Red Pepper Flakes
• ½ teaspoon Salt
• ½ teaspoon Black Pepper

• Royal Oak® 100% All Natural
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Cutting Board
• Sharp Knief
• Measuring Cup
• Ziploc Bag
• Toothpicks
• Metal Skewers

1. Cut the elk medallions into chunks and place in marinade for 1-2 hours.

2. Set up smoker or grill for indirect cooking at 300°F.

3. Remove elk from marinade and season with Kosher Salt and Black Pepper.

4. Wrap each piece of elk with thin bacon and secure with skewer.

5. Place on smoker or grill and cook until internal temperature reaches 125-130°F.

6. Trim Asparagus and drizzle with olive oil.  Season with AP Seasoning and place on a foil-lined baking sheet.

7. Cook the asparagus on the baking sheet for 15-20 minutes at 400°F.

8. Squeeze lemon over asparagus and serve with elk medallions.