Mix Tzatziki Sauce:

1. Grate 2 cucumbers, then drain and squeeze out the juice. 
2. Mix grated cucumber with 16 ounces of Greek yogurt, 2 ½ teaspoons of dill, 3 cloves of garlic crushed, 3 tablespoons of olive oil, take ½ of a lemon and squeeze out as much juice as possible. Mix all ingredients and salt to taste.

After Tzatziki sauce is made and refrigerated for a couple of hours, it is time to smoke elk meat on the Traeger Grills pellet smoker.

Prep:

1. Preheat smoker to 300 degrees using Traeger Signature Blend pellets. The Signature blend consists of Hickory, Maple, and Cherry pellets.
2. After the grill has reached desired heat, place Elk Medallions directly onto grill grates. 
3. Let them cook until the internal temperature has reached 135 degrees. 
4. While the elk is cooking, slice the cucumber, cherry tomatoes, and red onion toppings for the Gyros. 
5. Once elk has reached 135 degrees, remove from the smoker and immediately slice them into quarter-inch or more petite strips.

To Serve:

1. For each Gyro, use one piece of Pita bread.
2. You can serve them at room temperature or do as I do and put them on the smoker for 2 to 3 minutes to warm. 
3. Lay 3 to 4 slices of smoked elk onto the Pita. 
4. Top with 4 to 5 pieces of red onion, 3 to 4 slices of cherry tomatoes, and 4 to 5 slices of half-moon-shaped cucumber. 
5. Garnish with 2 large teaspoons of Tzatziki sauce, fold and serve.