BMG2: I love fruit-based sauces and marinades with venison and elk. I've got a friend who makes chokecherry sauce(from a local wild berry)and a killer crabapple-jalapeno jelly. Some times I will use one of these with a little vinegar and salt mixed in. I'll smear the stuff all over a roast or tenderloin and let it sit in a covered glass dish over night. I'll then wipe off the marinade, sear the meat in a super hot pan, reapply some more of the marinade, and chuck it in the smoker to slow cook for a couple of hours. Come to think of it, I've got one last elk roast in the freezer...I'm gonna go thaw 'er out right now.