Steps

• Step 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

• Step 2

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

  165 ˚F / 74 ˚C

  Super Smoke

• Step 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℉.

  02:00

  165 ˚F / 74 ˚C

  100 ˚F / 38 ˚C

  Super Smoke

• Step 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.

  375 ˚F / 191 ˚C

  120 ˚F / 49 ˚C

• Step 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.

  Ingredients

  • 1 Cup polenta

  • 1 Tablespoon kosher salt

• Step 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

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon pepper

• Step 7

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