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Grilled Elk Loin with Baked Sweet Potatoes and Grilled Wild Mushrooms

15

4

Mesquite

Impress your guests with this wildly delicious meal. Tender grilled elk meat is layered onto sweet potatoes and topped with wild mushrooms and a red currant sauce drizzle.

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  • 2 Medium sweet potatoes

  • Olive oil

  • Salt

  • freshly cracked black pepper

  • 1 Tablespoon Ground Juniper

  • 1 Tablespoon ground fennel seed

  • 1 Tablespoon Ground black pepper

  • 1 Tablespoon smoked sea salt

  • 1 (12 oz) elk loin

  • olive oil

  • 1/2 Pound wild mushrooms

  • salt

  • 1/2 Cup Celery leaves

  • 3 Tablespoon sherry vinegar

  • 2 Tablespoon Olive oil

Red Currant Sauce

  • 2 Quart Elk Stock

  • 1/2 Bottle red wine

  • 6 Sprig thyme

  • 2 Bay leaves

  • 12 juniper berries

  • salt and pepper

  • 1/2 Cup currant jam

  • Grilled Elk Loin, Sweet Potatoes and Wild Mushrooms with Taite Pearson

  • 1

    When ready to cook, set Traeger temperature to 270°F and preheat with the lid closed for 15 minutes.

    : 270 ˚F

  • 2

    Rub sweet potatoes with light olive oil, salt and pepper. Place directly on the grill grate and cook for 3-1/2 hours. Once sweet potatoes are soft and skin is slightly crispy, remove from grill and set aside.

    : 270 ˚F

    • 2 Medium sweet potatoes

    • As Needed Olive oil

    • To Taste Salt

    • To Taste freshly cracked black pepper

  • 3

    Increase Traeger temperature to 450°F. In a small bowl, combine ground juniper, fennel, black pepper and smoked salt. Lightly dress elk with olive oil and generously coat with the rub. Place directly on grill for approximately 15 to 20 minutes (if you like it medium-rare) flipping halfway through.

    : 450 ˚F

    • 1 Tablespoon Ground Juniper

    • 1 Tablespoon ground fennel seed

    • 1 Tablespoon Ground black pepper

    • 1 Tablespoon smoked sea salt

    • 1 (12 oz) elk loin

    • As Needed olive oil

  • 4

    While the elk is grilling, dress mushrooms with olive oil, salt and pepper. Place the mushrooms on the grill with the elk for about 10 minutes. You are looking for them to be cooked through and have crispy edges.

    : 450 ˚F

    • 1/2 Pound wild mushrooms

    • As Needed Olive oil

    • To Taste salt

    • To Taste freshly cracked black pepper

  • 5

    Once elk is up to temperature, remove from the grill and set aside to rest.

  • 6

    Place mushrooms in a bowl add celery leaves, sherry vinegar, 2 tablespoons olive oil, salt and pepper. Gently combine.

    • 1/2 Cup Celery leaves

    • 3 Tablespoon sherry vinegar

    • 2 Tablespoon Olive oil

    • To Taste salt

    • To Taste freshly cracked black pepper

  • 7

    To Make Currant Sauce: Place all ingredients in a sauce pot except for the jam. Cook over medium heat until reduced by half.

    • 2 Quart Elk Stock

    • 1/2 Bottle red wine

    • 6 Sprig thyme

    • 2 Bay leaves

    • 12 juniper berries

    • To Taste salt and pepper

  • 8

    Strain through a fine mesh strainer into an additional sauce pot. Add jam, bring to a simmer, and reduce by half one more time. Season with salt and pepper to taste.

    • 1/2 Cup currant jam

    • To Taste salt and pepper

  • 9

    Spoon sweet potatoes onto platter leaving in rustic chunks making a bed for the elk. Slice elk in 1/4 inch wide slices and fan over sweet potato.

  • 10

    Place mushroom mix over elk and drizzle entire platter with red currant sauce. Enjoy!

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