START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Smoked Elk Loin with Creamy Polenta

Traeger Kitchen


Smoked Elk Loin with Creamy Polenta

Prep Time

2

Hours

Cook Time

2

Hours

Serves

6 - 8

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

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

  • 1 1/2 Pound Elk Loin

  • 1 Sprig rosemary, minced

  • 1 Clove garlic, minced

  • 1 Teaspoon olive oil

  • 1 Teaspoon salt

  • 1 Teaspoon pepper

  • 1 Cup Polenta

  • 3 Tablespoon butter

  • To Taste 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 temperature to 180℉ and preheat, lid closed for 15 minutes.
  • 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℉
  • 4

    Remove from the grill and increase the temperature to 375℉.
  • 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.
  • 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!