He grabbed an elk tenderloin from the freezer, defrosted it and then rubbed some salt on it and let it sit for awhile. While it was sitting, he put a butternut squash in the oven to bake.
Mr M briefly rinsed the salt off the meat, then brushed on the fauxmato bbq sauce that he had made a couple weeks ago (I still need to do a post on the fauxmato sauce). He then tossed it on the grill to cook.
When the squash was done he scraped the flesh and pureed it in the BlendTec, using some canned coconut milk to thin it.
When the meat was done, he sliced it and we sat down to a dinner of grilled elk tenderloin and coconut squash puree. The elk was a smidge salty (he'll rinse the salt off more next time) and the squash a tad runny (he'll use a little less milk next time), but it all tasted soooo good! The tenderloin was so tender and juicy no knife was needed, and the flavor was great. The flavor combination of the tenderloin and the squash really hit the spot.
I didn't get any pictures because we ate it all up so fast :) I'll try to get some next time, since we will definitely be making this again.
I'm so glad I have a husband who likes to cook and who has taken on the challenge of cooking meals we can eat :)
