Antelope Tenderloin with Brie sauce

This came out beautifully. The tenderloin was fantastic(even though kept in the freezer a bit too long) The sauce came out super nice. Substituted Brie and Marscapone for the Camenbert. Added some mushrooms and Voila....simple, easy sophisicated French cuisine. I'm having a really nice glass of Jacques Iltis 1998 Riesling. We visited this winery in Alsace for tastings in 2001. Brought back 6 bottles. This is the last. I'm tempted to drink it all, but I'm saving a glass for Kristine (who missed a FINE meal, I must say). The host said drink now or hang on for a few years. Seems like the younger ones were better, but this is still good stuff.

Flank Steak a la Sauge

 
  Made like the Pork Tenderloin a la Sauge. But....used Marsala and grapefruit as the brodo. Came out nice. Would be better with Orange Juice, maybe a bit more sage.

I'm going to let it slow cook for several more hours and see what happens. Made a pork shoulder roast last week (sorry, missed posting it) and it was good at 3 hours, GREAT at 5 hours and and Super overnight. The beef should tenderize as well and maybe mellow some of the acidity of the grapefruit juice.