One of the highlights of bagging your elk, is enjoying the choice cut after the kill. When dressing your elk, do not forget to snag the tenderloins. The folks at Burke Ranch Outfitters have a tradition of making the tenderloins with bacon. After the Captain recently bagged a region 6 cow, with Burke Ranch Outfitters, he returned to Missoula to cook up fresh tenderloins. After a short marinade in Worcestershire sauce, the Cap’n wrapped the tenderloins in bacon. “Like butter”
