Here' s one we invented this weekend. The best part about it is the minimal prep and ingredient list.

Heat some beer, onions and diced garlic in a cast-iron skillet on the fire.
Take the tenderloins out of still-warm deer.
Cut them into pieces about 3-4 inches long, then butterfly them out so they lay somewhat flat.
Cut pieces of bacon into thirds and lay two of these pieces in each steak.
Close the steaks up so the bacon' s in the middle and secure with two toothpicks each.
Throw the meat in the skillet, with the cut side up, cover and simmer until they' re done.
Top with a little Lawry' s season salt.