• Heat a skillet over medium heat and add butter, olive oil, minced garlic and mushrooms. Cook the mushrooms for 5 minutes until browned. Season with salt, add the parsley and stir to combine. Remove from heat and let cool.
• Set the elk tenderloin on a cutting board and carefully butterfly open using a sharp knife. Pound the tenderloin with a meat mallet ensuring that the overall thickness is roughly 1/2 inch thick. Generously season the meat with kosher salt and freshly ground black pepper. Working in layers, add the Swiss cheese and cooked mushrooms. Starting on the longest side, begin to roll up the tenderloin and tie with butcher’s twine to secure the meat from opening during cooking.
• Preheat the Traeger to 400 degrees. Add the bacon to a cast iron skillet and set on the Traeger grill closing the lid for 15 minutes. Remove the bacon and add the stuffed tenderloin to the skillet cooking for 10 minutes. Turn the tenderloin on its side and cook for 5 minutes. Turn the tenderloin to the opposite side and cook for 5 minutes. Remove from the grill and cover loosely with foil. Let rest for 10 minutes.
• Remove butcher's twine, slice and serve.

Cooking in the Oven VS. on the Traeger

• Preheat the oven to 400 degrees. Place 2 slices of bacon in a cast iron skillet over medium heat. When the bacon is partially cooked set the elk tenderloin in the skillet. Brown the tenderloin in the bacon fat on all sides about 4-5 minutes. Remove the bacon and set the skillet in the oven for 15 minutes. Remove from the oven and cover loosely with foil. Let rest for 10 minutes. Remove butcher's twine, slice and serve.