I'm with Mike. I butcher my own deer and at the end of the process about 3 or 4 hours I eat the tenderloins. If you helped drag,gut,or butcher you get some to. On the grill only very RARE. Salt pepper and a touch of garlic or terryaki. Back straps for special occasions same cooking, remember RARE is the most important thing. They freeze fine and for long periods a year or so if you use a vacuum packer and a deep freeze. I like the idea of a fire in the woods and tenderloins on a stick. Phil in Conn.