Just because the weather is cooler, doesn’t mean you have to give up on perfectly cooked steaks until next Spring. According to The Kitcheneer, 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. Thankfully, these Elk Medallions come pre-wrapped in unsweetened, uncured, nitrate-free bacon. So we’ve already done most of the work for you. (You’re welcome.)

Recipe & Photography by The Kitcheneer. Be sure to check out her blog here.

Recipe: Pan-Seared Bacon-Wrapped Elk Medallions

Ingredients:

• 4 Bacon-Wrapped Elk Medallions (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

Instructions:

1. 1. Season both sides of the medallions liberally with salt and pepper.

1. 1. Preheat oven to 350F.

1. 1. Preheat a cast iron skillet on high heat.

1. 1. Wait until pan is smoking (about 3-5 min). Add oil and quickly add the medallions.

1. 1. Sear all sides of the medallions (about 1-2 min per side).

1. 1. Add ghee and rosemary sprigs.

1. 1. Baste medallions continuously with the ghee/butter & rosemary mixture for another 5-7 minutes.

1. 1. Finish cooking the medallions to the desired doneness in the oven. Use a meat thermometer for accuracy. For

1. 1. medium, cook to (145F).

1. 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.