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Smoked Elk Loin with Creamy Polenta

Smoked Elk Loin with Creamy Polenta

By Traeger Kitchen

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.

Prep Time

10 Min

Cook Time

2 Hr
30 Min

Pellets

Pecan

Ingredients

This recipe serves:

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
3 Tablespoon butter
1/2 Teaspoon salt
1/2 Teaspoon pepper
Polenta
1 Cup polenta
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.

  • 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

  • 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℉.

    165 ˚F / 74 ˚C

    100 ˚F / 38 ˚C

    02:00

    Super Smoke

  • 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

  • 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.

  • 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.

  • 7

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

My Notes


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