Pan-Seared Bacon-Wrapped Elk Medallions

Serves: 4
Prep time: 5 minutes
Cook time: 15-20 minutes (+ 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 & Photography by The Kitcheneer. Be sure to check out her blog here.

Recipe: Pan-Seared Bacon-Wrapped Elk Medallions



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