Pan-Seared Bacon-Wrapped Elk Medallions

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

Serves: 4
Prep time: 5 mins
Cook time: 15-20 mins (+ 10 mins resting time)
Method: Searing / Grilling


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: Pan-Seared Bacon-Wrapped Elk Medallions




  1. Season both sides of the medallions liberally with salt and pepper.
  2. Preheat oven to 350F.
  3. Preheat a cast iron skillet on high heat.
  4. Wait until pan is smoking (about 3-5 min). Add oil and quickly add the medallions.
  5. Sear all sides of the medallions (about 1-2 min per side).
  6. Add ghee and rosemary sprigs.
  7. Baste medallions continuously with the ghee/butter & rosemary mixture for another 5-7 minutes.
  8. Finish cooking the medallions to the desired doneness in the oven. Use a meat thermometer for accuracy. For
  9. medium, cook to (145F).
  10. 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.