Venison Tenderloin recipe
The back strap I ever got the most praise for was done for a family Thanksgiving with friends and family from AL and LA(who are great cooks). We had all the usual sides and a turkey. I did a 15" piece of a backstrap from a large still-killed doe on the cool side of the smoker grill, marinated in Allegro Game Tame, with a 5# ham on the rack over it. It cooked for about 3.5 hrs until temps were right for med-rare on deer. Ham cooked a few minutes longer. People who never ate deer before had 3rds, I almost had to fight a neighbor for the left overs!