Smoked Elk Loin with Creamy Polenta

Traeger Kitchen


Smoked Elk Loin with Creamy Polenta

Prep Time

10 Minutes

Cook Time

2 Hours

Effort

Pellets

Pecan

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.

Ingredients

How many people are you serving?

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

  • 1 Cup polenta

  • 3 Tablespoon butter

  • 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.
    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

  • 2

    When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    Grill Icon
    Grill165 ˚F
  • 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℉.
    Grill Icon
    Grill165 ˚F
    Probe Icon
    Probe100 ˚F
  • 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.
    Grill Icon
    Grill375 ˚F
    Probe Icon
    Probe120 ˚F
  • 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.
    Grill Icon
    Grill375 ˚F
    Probe Icon
    Probe120 ˚F
    Ingredients
    • 1 Cup polenta

  • 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 Tablespoon kosher salt

  • 7

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

Cooking Notes

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