This is a recipe I wrote in my hotel room after an awesome meal of grilled caribou in Sun Valley. Logical substitutes would include elk, buffalo, and of course beef. Use tenderloin, or if you can find it, try hangar steak (also called flat iron.) Its a cut that looks a bit and cooks up something like a flank steak, but has the buttery texture of tenderloin and remarkable flavor.
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons merlot
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
leaves from 3-4 inch sprig of fresh rosemary, bruised to release oils
3-4 cloves garlic, minced
2 pounds of steaks or whole loin
cracked black pepper
Whisk the first seven ingredients together in bowl, place in a a ziplock bag with the meat. Press out all of the air and seal. Marinate refrigerated for at least an hour for flat cuts, overnight for a whole loin. Sprinkle with pepper and grill until done.
Serve with grilled vegatables and steamed Jasmine rice.