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Original Handcrafted Recipes

Elk Tenderloin


  • 1 to 1 ½ pounds Elk Tenderloin
  • Celia’s’s Blackberry Ginger Balsamic
  • 1 TBS fresh thyme leaves
  • ¼ tsp. ground nutmeg
  • 1 tsp fresh ground black pepper
  • 3/4 cup Soy sauce
  • Oak, Pecan or Hickory chips for Grill
  1. Mix soy sauce, thyme and nutmeg together. Place in a zip lock bag. Add tenderloin and marinate 8 hours in refrigerator.  Soak 1-2 cups of chips in water overnight.
  2. Using a covered bbq, build charcoal fire and allow the fire to burn ½ hour. Scatter soaked chips over coals and close lid for 15 minutes.
  3. Remove tenderloin from marinade. Place tenderloin on grill and baste with marinade. Cook for 10-12 minutes, turn, baste and cook for another 10-15 minutes or until internal temp reaches 135 degrees. Do not overcook.
  4. Allow to rest for 10-15 minutes. Drizzle Celia’s Blackberry Ginger balsamic over the top and serve.

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