2 lbs. elk tenderloin, cut into 2 oz. pieces
1 Tbsp. liquid smoke flavoring
1 Tbsp. Worcestershire sauce
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. pepper
16 pieces thick cut bacon
Preheat an outdoor grill for medium heat. Season tenderloin pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder and pepper. Wrap each piece of meat with a strip of bacon and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt and the meat has cooked to medium-rare, 15-20 minutes.
