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Smoked Elk Loin with Creamy Polenta

10

2

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.

6

:

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

  • salt

  • pepper

Polenta

  • 1 Cup polenta

  • 1 Tablespoon Kosher salt

  • 1

    Combine rosemary, garlic, olive oil, salt and pepper in a small bowl and rub over elk loin. Marinate for 2 hours.

    • 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 with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚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℉.

    165 ˚F

    100 ˚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.

    375 ˚F

    120 ˚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.

    • 1 Cup polenta

    • 1 Tablespoon Kosher salt

  • 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.

    • 3 Tablespoon butter

    • To Taste salt

    • To Taste pepper

  • 7

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

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