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Smoked Elk Loin with Creamy Polenta

Traeger Kitchen


Smoked Elk Loin with Creamy Polenta

Prep Time

2 Hours

Cook Time

2 Hours

Effort
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Pellets

Big Game Blend

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

Ingredients

How many people are you serving?

6

    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 temperature to 180℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill180˚
    • 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℉
      Grill Icon
      Grill180˚
      Probe Icon
      Probe100˚
    • 4

      Remove from the grill and increase the temperature to 375℉.
      Grill Icon
      Grill375˚
    • 5

      When the grill 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 5-7 minutes before slicing.
      Grill Icon
      Grill375˚
      Probe Icon
      Probe120˚
    • 6

      For the polenta: In a heavy-bottomed pot, bring 5-1/2 cups water and 1 Tbsp kosher salt to a boil over high heat. Add the polenta slowly, whisking continuously. 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!

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