Wild game can dry out quickly due to the low fat content.  I love to marinate all my game with either of these simple recipes.  The first was just an extension of using plain merlot red wine.  You simply whisk red wine, a couple table spoons of extra virgin olive oil, fresh garlic (crushed), and thyme and marinate steaks for an hour or so.  Grill on hot grill for a few minutes per side. Killer results everytime.

The second recipe is one I picked up while watching a cooking show.  The host was marinating some quail and mentioned that the recipe was also fabulous on venison so I jotted it down and have used it ever since.  Here you go:

Elk Tendloin

Then I remove the roast from the grill, tent with foil on a plate, and allow the internal temperature to climb to 160 (beef/medium) on the countertop. Slice and serve with fresh steamed veggies and potatoes. Try this with any cut from any specie – you’ll enjoy it!

A general tip for wild game – if you use olive oil in your marinade and mist your meat with an olive oil mister while cooking, you keep your meat from drying out and it adds a wonderful flavor.
Enjoy!