Making Italian sausage this weekend, while digging out some venison and wild pork I ran across a freezer bag containing tenderloins from a doe I shot over a year ago.
They got marinated and grilled tonight, can't recall a more tender or flavorful venison dinner! Topped it off with a nice Chilean Merlot and I dined like a king tonight. Tomorrow night I have the other tenderloin, only difference will be the wine. Life is good on my little spot on the prairie!