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Elk Loin With Asian Barbecue Sauce


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Elk Loin With Asian Barbecue Sauce 0 Picture


  • 2 pounds elk loin all fat, gristle
  • and silver skin carefully removed
  • 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


Servings 4


Step 1

Combine all barbecue sauce ingredients and mix well. Place elk loin in a zipper-lock bag and our 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.

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.

This recipe yields 4 servings.

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