Make the compound maple butter by putting the maple syrup, butter and thyme in a dish or ziploc bag and squishing it until well combined. Form into a useable shape, like a log or ball, and refrigerate until it’s solid again.
Preheat your grill to 400 to 450°F.
Wrap your elk medallions with one slice of bacon each along the edge. You may have to fasten it with a toothpick.
Grill your elk over direct, high heat for about 2 to 3 minutes per side, or until the touch test says that it’s medium rare. When the steaks are nearly there, finish them with about 1 tsp. of maple butter each.
Serve with your favorite veggies and potatoes for a fantastic meal.