Smoked Rosemary-Garlic Elk Loin

In Carnivores Kitchen by RMEFLeave a Comment

DIFFICULTY 1/5
PREP TIME: 10 MINS
COOK TIME: 2 HRS
SERVES: 6 – 8
HARDWOOD: BIG GAME BLEND

Tender elk loin is complemented by a simple rosemary and garlic seasoning, smoked to infuse wood-fired flavor, then roasted to juicy perfection.

Ingredients
1 SPRIG ROSEMARY, MINCED
1 CLOVE GARLIC, MINCED
1 TSP OLIVE OIL
1/2 TSP SALT
1/2 TSP PEPPER
1/2 LB ELK LOIN

Directions:

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

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

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 degrees F. Remove from the grill and increase the temperature to 375 degrees F.

When the grill is to temperature, place the elk loin back on the grill grate and roast until the internal temperature reaches 120 degrees F. Remove from the grill and let rest 5-7 minutes before slicing. Enjoy!

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