Step

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  Grilled Elk Loin, Sweet Potatoes and Wild Mushrooms with Taite Pearson

  

• 1

  When ready to cook, set Traeger temperature to 270°F and preheat, lid closed for 15 minutes.

  270 ˚F / 132 ˚C

  00:15

• 2

  Rub sweet potatoes with light olive oil, salt and pepper. Place directly on the grill grate and cook for 3-1/2 hours. Once sweet potatoes are soft and skin is slightly crispy, remove from grill and set aside.

  270 ˚F / 132 ˚C

  02:30

• 3

  Increase Traeger temperature to 450°F. In a small bowl, combine ground juniper, fennel, black pepper and smoked salt. Lightly dress elk with olive oil and generously coat with the rub. Place directly on grill for approximately 15 to 20 minutes (if you like it medium-rare) flipping halfway through.

  450 ˚F / 232 ˚C

  00:15

• 4

  While the elk is grilling, dress mushrooms with olive oil, salt and pepper. Place the mushrooms on the grill with the elk for about 10 minutes. You are looking for them to be cooked through and have crispy edges.

  450 ˚F / 232 ˚C

  00:10

• 5

  Once elk is up to temperature, remove from the grill and set aside to rest.

• 6

  Place mushrooms in a bowl add celery leaves, sherry vinegar, 2 tablespoons olive oil, salt and pepper. Gently combine.

• 7

  To Make Currant Sauce: Place all ingredients in a sauce pot except for the jam. Cook over medium heat until reduced by half.

• 8

  Strain through a fine mesh strainer into an additional sauce pot. Add jam, bring to a simmer, and reduce by half one more time. Season with salt and pepper to taste.

• 9

  Spoon sweet potatoes onto platter leaving in rustic chunks making a bed for the elk. Slice elk in 1/4 inch wide slices and fan over sweet potato.

• 10

  Place mushroom mix over elk and drizzle entire platter with red currant sauce. Enjoy!