Elk Tenderloin with Berry Sauce
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• 1 Elk tenderloin
  
  1 tbsp. sugar
  1 Pint Buttermilk
  1 Pint meat stock
  

• 1/2 tsp. ground thyme
  

• 1/2 tsp. ground thyme
  

• 1 tsp. black pepper
  

• Berry Jam/Jelly
  

• parsley sprigs
  

• radish rosettes
  

• yellow squash slices

  Clean and wash tenderloin: then mairinate in buttermilk and 1 tbsp. sugar for 24 hours

  Mix thyme, pepper, salt, garlic and sugar with Berry Jam/Jelly for sauce

  Grill tenderloin, if possible over charcoal and baste with meat stock. Cook only until rare because elk, moose and venison have very little fat. The meat should be slightly pink to red in the center and quite moist.

  Serve on a platter with Berry Sauce. Decorate with parsley sprigs, radish rosettes and yellow squash slices. Serves 2 to 4.

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