Words Cannot Describe !

This meal was prepared by  myself and a close friend. My friend happens to be a great sportsman and hunter. This is back strap from an elk. Young and healthy. The process was marinate 24 hours, rub with a pepper blend, sear on a hot grill. Elevate off of the cooking surface and place a pan of water underneath. Roast until core temperature is about 140 degrees. Allow to rest 20 to 25 minutes before carving. I cannot even begin to put into word how delicious this was. I have had a lot of wild game, including elk. This has exceeded anything I have had previously. To compliment the meal I prepared simple baked potatoes, fried zucchini, steamed asparagus and a green salad. Henry Weinhards Private Reserve complimented everything really well.