Grilled Mongolian Elk on Vegetable Mountain

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2 to 3 pound piece elk tenderloin, cleaned

2 tablespoons ground bean paste

2 tablespoons Dijon mustard

2 tablespoons minced ginger

2 tablespoons minced garlic

2 tablespoons naturally brewed soy sauce

1 tablespoon sesame oil

1/2 cup grapeseed oil

1/2 cup Shaoxing wine

1/2 cup red wine

1 tablespoon coarse ground black pepper

1 tablespoon juniper berries, crushed

Grapeseed oil, to cook

Salt and black pepper

Vegetable Mountain, recipe follows

Vegetable Mountain:

1 red onion, sliced

1 yellow onion, sliced

1 cup elk marinade

2 carrots, sliced thinly on the bias

2 fennel, de-cored, sliced thinly on the bias

1 red cabbage, sliced thinly

1 zucchini, sliced thinly

3 ribs celery, sliced thinly on the bias

1 red bell pepper, julienned

1 yellow bell pepper, julienned

Splash Chinese black vinegar (Chinkiang)

Grapeseed oil, to cook

Salt and black pepper