Prepare meat by trimming off any obvious large pieces of sinew. Butterfly larger/thicker roasts so they are between 1¼-1½” thick. Place meat into a gallon ziploc bag. Mix the next 8 ingredients (all but the melted butter) in a small bowl. Stir and scrape the marinade into the bag. Zip bag and manipulate with your hands to evenly coat the meat. Marinate for 4 hours in the refrigerator, turning and manipulate the meat and marinade bag every hour. When ready to cook, prepare a bed of hot charcoal in your grill. When the coals are ready, place meat on grill. Using a sauce brush, baste the meat (and 5/8″-3/4″ pineapple slices if making them) with melted butter/ghee several times while cooking to help with moisture.
This will need to cook about 6-8 minutes on a side if you like your meat very rare. Allow around 10 minutes per side for medium rare, as shown in the pic above. Medium will take about 12 minutes on a side. You ABSOLUTELY DO NOT want to cook game well done on the grill (as it has no fat/marbling to help keep it moist) or therein lies the path to a tough, dry result you will be VERY disappointed in. And elk is too expensive to waste cooking it to death. This marinade will work just as well with beef or lamb.