- 3/4 lb elk roast (back strap)
- Marinade: 1 T. worcestshire, 1/4 cup water, 1/2 tsp. Hi Mountain Elk Seasoning, 1/2 tsp. Cajun Campfire seasoning, 1/2 tsp. garlic salt
- 2 slices bacon
- 1 sheet puff pastry, thawed
- 1 egg
Marinade roast in a Ziploc 3 days in refrigerator using recipe above.
Pre-heat oven to 400.
Precook bacon until it is half-way done, but still flexible enough to shape around the roast.
Meanwhile lay the puff pasty and spread flat.
Wrap bacon slices around roast and place in center of puff pastry.
Beat an egg, and using a pastry brush (or a paper towel will work, too), spread egg wash over pastry. Using a knife, cut four 1/2-inch slits in the top to allow steam to vent.
Spray an 8×8 inch pan with cooking spray and place roast in pan.
The combination of buttery pastry, bacon, and tender elk meat was delicious. Jade was certainly hoping I would drop a piece.