Roasted Elk Tenderloin with Blackberry Sauce
Rub black berries through a fine sieve or use a food mill to separate the juice from the pulp and seeds. In a small saucepan, combine all sauce ingredients and cook for approximately 10 minutes until slightly thickened. Serve hot or at room temperature.
Mix thyme, nutmeg, pepper and soya sauce. Marinate tenderloin overnight in the refrigerator. Soak 1 cup of hickory chips in a bucket of water overnight.
Build a fire in a covered barbecue grill using 5 lbs of charcoal. Allow the coals to burn for 30 minutes. Scatter the soaked chips over the coals and close the barbecue lid for 10 minutes.
Place the tenderloin on the grill and baste with the marinade. Close the lid and cook for 10 minutes. Turn the tenderloin and baste again. Close the lid and cook for another 10 minutes so that the internal temperature reaches approximately 135 °F (57 °C). The meat should be slightly pink in the centre and quite moist.
Serve on a platter with blackberry sauce. Garnish with parsley sprigs, radish rosettes and yellow squash slices.
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