Marinated Elk Loin With Asian Barbecue Sauce


Marinate your elk loin for just about 30 minutes in this spirited Asian marinade and sauce. You don’t want to mask the flavors of the elk, just enhance them. If you don’t have an elk loin handy, try this sauce with waterfowl, wild pig or any antlered game. Pair this Michael David Winery’s Seven Deadly Zins.



  • 2 pounds elk loin, all fat, gristle and silver skin carefully removed
Asian Barbecue Sauce
  • 1/4 cup dry red wine
  • 1 tablespoon olive oil
  • 1/2 cup hoisin sauce
  • 2 tablespoons grainy or Dijon mustard
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon dark molasses
  • 2 tablespoons ketchup
  • 1/4 teaspoon red chili flakes


  1. Combine all barbecue sauce ingredients and mix well. Place elk loin in a zipper-lock bag and all but 1/2 cup of sauce into bag with elk. Squeeze out air and close securely. Let meat stand at room temperature for 30 minutes.
  2. Place marinated elk on a medium-hot grill and cook evenly until medium-rare. To serve, slice across the grain into medallions and serve with sauce on the side.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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