Meat In The Pot

Maybe the only thing better than strapping your rifle on your horse and chasing bulging elk in the fall is sharing the fresh tenderloins with your family and friends from your elk. (Be sure to grab the loins when dropping off at The Block, so you don’t have to wait….)

Simple Seduction Elk Tenderloin


In a large plastic Ziploc bag mix Simply Marvelous’ Peppered Cow seasoning with soy sauce and a good red wine. Place the clean tenderloin in the marinade and let it refrigerate overnight.


  1. Preheat oven to 375°F.
  2. Pat tenderloins dry with paper towel. (Be sure to wipe most of the pepper off if you have sensitive pallets, like most of Middle America.  Pretty sure Ketchup is hot for my Old Man.) Season meat again with salt.
  3. Heat 2 tablespoons olive oil in ovenproof skillet mixed with the marinade.  When almost smoking, sear tenderloins on all sides.
  4. Drain off extra oil and marinade and put pan with tenderloins in preheated oven.
  5. Roast for 20-25 minutes for medium-rare.
  6. Let rest for 5 minutes. Slice to serve.


There will not be enough drippings for gravy, so I suggest a side rice and grilled asparagus.


I am partial to Bogle winery since I lived down the road from them for years in California and since it’s available in most local wineries.  They also gave me several Zin. vine starts, which turned into a small vineyard.  Try their Old Vine Zinfandel or Phantom if you want to spend a little more.  If you go with the Phantom, open and let it breathe for a least ½ hour before serving. The Old Vine Zin needs to breath a bit also.


Earn Your Food Americans.



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