Discover Chartreuse, a very strong liquor made by French monks of the Chartreuse monastery according to a secret formula... This liquor goes well with game!

Marinate the meat overnight: In a zip lock bag, combine venison tenderloins, green Chartreuse, red wine vinegar, olive oil, Worcestershire sauce and diced dried figs and let marinate overnight.

Start the sauce: In a medium saucepan, heat butter, add shallot and garlic and cook on low heat for 1 minute. Add marinade and veal stock and cook to reduce consistency by half.

Prepare and cook the venison tenderloin: Preheat the grill and season the meat with salt, pepper and vegetable oil. Grill the meat 2 to 3 minutes on each side, for medium rare, and keep them warm in a 250°F oven, while you are warming up the vegetables.

Serve: Heat the turned vegetables in boiling water for a minute. Drain vegetables and season with salt, pepper and a dash of olive oil. In the centre of a 14 inch hot plate, overlap halves tenderloin and top with the sauce. Arrange the vegetable and shallots and decorate with fresh thyme, serve immediately.