Fresh Grilled Elk Tenderloin

Last night we feasted in celebration of family, friends, and life.

After two hard weeks of hunting in Utah, Mark returned home Tuesday night with the Tundra loaded to the gills with gear and yes…. a beautiful bull elk.  He and I both felt excitement over the close of a successful hunt, but there was even greater news…. Sara, Mark’s sister was in labor with our first nephew and godchild.  I waited at the hospital with Mark’s family while he made the nine hour drive back to Montana… both of crossing our fingers that he would make it in time for the birth…. and he did!  Welcome to the world Knox Andrew Crow.  What a blessing!!

With so many things to celebrate, the only acceptable meal was of course the freshest grilled elk tenderloin one could have!  Paired delightfully with a home-grown tomato salad (fresh from the garden), and delicious fall spinach salad.

And here you have a fabulous feast… a meal that remains a memory of not only amazing food, but celebrating life with family and friends.

Grilled Elk Tenderloin

What you need:

1 Elk Tenderloin
Marinade – We only marinated the meat for 20 hours and it was perfect.  A light marinade that added a little extra boost while keeping the wonderful flavor of the elk.
– 1 cup red wine
– 1/2 cup balsamic vinegar
– 1/2 cup orange juice
– 2 tablespoons soy sauce
– Salt/Pepper
– 2 garlic cloves – sliced


Grill Tenderloin over medium high heat
5-8 minutes per side depending on thickness
Remove from heat and let sit for 10 minutes
Slice across the grain and ENJOY!!

Tomato Salad

What you need:

3 cups of halved cherry tomatoes – use yellow, orange and red if you can find them
1 package of fresh mozzarella – cut into small pieces
1 cup loose packed fresh basil – sliced
4-6 pieces of thinly sliced prosciutto
2 tablespoons balsamic reduction
2 tablespoons olive oil
Salt and Pepper to taste


– Combine all ingredients except for the prosciutto.
– Just before serving, cut into pieces and heat prosciutto over medium high heat until slightly crispy
– Combine with tomatoes and mozzarella and enjoy

Note: It is not necessary to heat the prosciutto.  I liked the texture it added so that is why I heated it, but you may prefer to add as is.

Spinach Salad with Pears, Pecans, and Gorgonzola

What you need:

Fresh spinach
Sliced ripe pear
Sweet toasted pecans – sauté raw pecans in 1 tablespoon butter, 1 tablespoon brown sugar and dash of salt
Gorgonzola crumbles

Juice from 1 Lemon
1 tablespoon Dijon Mustard
2 tablespoons Red Wine Vinegar
1 tablespoon Honey
1 Shallot – finely chopped
Salt and Pepper

Whisk together and toss evenly on salad!

Complete this fabulous meal with warm fresh bread!

This entry was posted in Salads, Wild Game Recipes and tagged . Bookmark the permalink.

6 Responses to Fresh Grilled Elk Tenderloin

  1. Mark Mathson says:

    Man these pictures are so enticing. Love the recipe. And holy smokes, congrats Sara!

  2. Pingback: 2010 – What a Year! | …wild game recipes and more!

  3. Brandon Roach says:

    Thanks guys, the recipe was better than I expected, and I expected a lot. Haha. Congrads on the elk and the new addition to the family, and I love the name. He’s a handsome little guy. I wish you all a nice long happy fulfilling life. Ya’ll look like a wonderful family. Take care.

  4. Mary Mechler says:

    This recipe looks amazing! My friend wants me to make an Elk Tenderloin her uncle gave her, and I can’t wait to use this recipe tomorrow night! Thanks 🙂

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