if that doesn't already have you drooling, then i don't know what else to tell ya besides i'm trying to come up with some newer seasonings, rubs, sauces, etc. to use while cooking my venison! with bow season right around the corner, i'm running extremely low on deer in the freezer, but saved the best for last: tenderloin. anywho, i'll prolly accompany this dish with a bottle of red wine, and like the thing still grunting when i take it off the grill (rare). the whole [cooking] season i've basically made my backstraps the same way: season with garlic and cajun, then grill. so i ask, what is a different way to prepare this meat? now, what i don't want is someone saying "oh, you're gonna wanna soak it in wine for 48 hours to get rid of the 'gamey' taste". you can go to hell right now if you tell me that...you and your made-up words and recipes that degrade tastiness! but i digress, ah yes...venison tenderloin preperation for the grill! any ideas?