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Traeger Kitchen


Smoked Elk Loin with Creamy Polenta

Prep Time

10 Minutes

Cook Time

2 Hours

Effort

Pellets

Pecan

Rosemary is the perfect complement to this delicious game meat. Freshly harvested elk loin is rubbed down with rosemary, garlic, a little salt & pepper and roasted over smoky mesquite hardwood, all served on top of a hearty, homemade polenta.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 1 1/2 Pound elk loin

  • 1 Sprig rosemary, minced

  • 1 Clove garlic, minced

  • 1 Teaspoon olive oil

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon pepper

  • 1 Cup polenta

  • 3 Tablespoon butter

  • 1 Tablespoon kosher salt

Steps

  • 1

    Combine rosemary, garlic, olive oil, salt and pepper in a small bowl and rub over elk loin. Marinate for 2 hours.

    Ingredients

    • 1 1/2 Pound elk loin

    • 1 Sprig rosemary, minced

    • 1 Clove garlic, minced

    • 1 Teaspoon olive oil

    • 1/2 Teaspoon salt

    • 1/2 Teaspoon pepper

  • 2

    When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill165 ˚F

  • 3

    Place the elk loin directly on the grill grate and cook for 1-1/2 to 2 hours, or until it reaches an internal temperature of 100℉. Remove from the grill and increase the temperature to 375℉.

    Grill165 ˚F

    Probe100 ˚F

  • 4

    When the Traeger is to temperature, place the elk loin back on the grill grate and roast until the internal temperature reaches 120℉. Remove from the grill and let rest 5 to 7 minutes before slicing.

    Grill375 ˚F

    Probe120 ˚F

  • 5

    For the Polenta: In a heavy-bottomed pot, bring 5-1/2 cups water and kosher salt to a boil over high heat. Add the polenta slowly, whisking continuously. This will look thin at first but as the polenta cooks and the grain swells it will thicken.

    Grill375 ˚F

    Probe120 ˚F

    Ingredients

    • 1 Cup polenta

  • 6

    Turn the heat down to low, and continue cooking for another 20 minutes, whisking often. Add another 1/2 cup water as needed, about every 20 minutes. The flame should be low so that the polenta is barely simmering. Whisk in butter and season to taste.

    Ingredients

    • 3 Tablespoon butter

    • 1 Tablespoon kosher salt

  • 7

    Serve the polenta with the sliced elk loin on top. Enjoy!

Cooking Notes

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