Elk Tenderloin (Tender medallions of elk tenderloin grilled to perfection, glazed with a sun-dried cherry, cabernet and blood orange potage)

Veal

4 2-ounce elk tenderloin medallions
1/2 C cabernet
1/2 C blood orange juice
4 oz brown sugar
4 oz dried cherries
1 C veal stock

Combine 1/4 cup cabernet, 1/4 cup blood orange juice, 4 ounces brown sugar, and 2 ounces dried cherries in a bowl.

Be sure to combine ingredients thoroughly and pour over elk medallions. Refrigerate covered for at least 1 hour.