Venison tenderloins
I cooked my first tenderloins over the weekend and they turned out well. I cribbed the cooking method from someone, I just don't know who or where the idea came from. I marinaded my tenderloins in teriyaki sauce for four hours then grilled on the grill. I attempted to wrap them in bacon, which was a mistake because the rendered bacon fat ignited on the high heat of the grill and flamed up, scorching the bacon and some limited portion of the tenderloins. I resolved this problem by removing the bacon and placing back on the grill on medium heat. For the future I think I will merely cook over medium heat and baste with olive oil to keep the meat from drying out. The meat was very good.
The complete meal included: venison tenderloin sliced in 1/2" thick to 3/4" thick slices, wild rice, brussels sprouts stewed in butter, and cooked cranberries (whole berries cooked in water with ample sugar until about 50% of the berries have burst, then cooled). Excellent.
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