Smoked Elk Loin Sandwich

This recipe is from Guy Fitzgerald and it’s a good one! Elk loin is mildly sweet and tender, and the oak pellet smoke flavor is a perfect compliment. The spinach, shrooms, and horsey, along with the quick cast iron butter grilled brioche bun, gave it the perfect balance to make it an absolutely fantastic tasting and looking sandwich, that you can do in your own backyard, on busy work nights! Try it with any wild game red meats, and let us know how you fair!


Ingredients for Cook:
  • 1 Elk loin
  • 1 Cup raw spinach
  • 1 cup raw sliced baby portabella mushrooms
  • 1 hamburger style bun of choice, we used a Brioche
  • 1 tablespoon salted butter for sauté of spinach and mushrooms
  • 1 teaspoon salted butter for toasting of bun
  • 1 tablespoon EVOO for coating loin
  • Oak Wood Pellets in Hopper
Ingredients for Sauce:
  • 1 Cup Hellman’s Mayo
  • ½ Cup Prepared Horseradish
  • ¼ Cup Hidden Valley Ranch Dressing
  • Pinch Kosher Salt


1. Pat loin dry with a paper towel.
2. Coat evenly in EVOO to help seasoning stick.
3. Coat evenly in the homemade rub and let sit on counter for 15 mins.
4. Set wood pellet smoker to 225ºF and let come to temp.
5. Place elk loin on top rack and let the smoke/heat roll, until internal temp hits 115ºF.
6. While Loin in smoking, on medium heat, add butter and sauté the spinach and mushrooms together in a well-seasoned cast iron skillet.

To make sauce: add mayo, horseradish, ranch dressing, and kosher salt in a small dish and whip together. Coat well seasoned cast iron griddle with thin layer of butter on medium heat, and toast both sides of bun, as desired – approx. 30 seconds on each side, should do the trick. Pull Elk Loin off smoker, let rest whole uncovered for 10 mins, then slice, stack on toasted bun with mushrooms, spinach, sauce on top, a little coarse pepper, and dive in!