Marinade Ingredients

1/2 cup olive oil
2 tablespoons port
1/4 cup fresh basil, chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Ingredients

3 pounds elk tenderloin
1 14.3oz jar lingonberries
1 teaspoon garlic, minced
1/2 large red onion, diced
1 teaspoon demi-glace base or
1 cube beef bouillon
3 tablespoons port
Salt and pepper to taste

Method

Combine all of the marinade ingredients in a large zip lock bag.  Cut the elk tenderloin into eight, 6-ounce servings approximately 1-inch thick.  Marinate for at least 1 hour or as long as overnight.

For the sauce: combine the lingonberries, garlic, red onion, demi-glace base and port in a small sauce pan. Simmer for 15 minutes.  Adjust seasonings.

On a hot grill, grill the elk for 2 minutes approximately per side for rare. Grill for 3 minutes per side for medium rare. Remove from the heat, cover with foil and let rest for 4 to 5 minutes. Serve medallions on a pool of the lingonberry sauce. 

Serves eight.