Holiday Game Recipe

Been saving that deer tenderloin? Depending on how many you feed, (I think a fairly good starting place is about a third to a half pound of meat per person, we like lots of meat) keep those tenderloins whole and serve them up for your Holiday Feast! Elk, Venison, Grass-fed Beef, you name it!
Sides, it will often get the whole family involved in the cooking process. And, there is nothing funner than firing up the grill in the snow!

Marinade
a can of pinapple chunks
Juice of 1-2 limes (or a few squirts from the little green plastic lime!)
salt and pepper
a dash of rosemary, garlic salt (or the real stuff, fresh garlic is great, just dice a clove up), paprika, seasoned salt

1-3 tenderloins

You may need to double the marinade if you are doing more than this.

Mix your marinade in a plastic tub large enough for the tenderloins to fit into. Let meat set for at least 30 minutes, maybe an hour or two. To grill, I take off the chunks, they will just fall in anyway.
Get your grill good and hot and set a few small dampened chunks of wood (ok, a word of caution here, fruit wood is great, oak is pretty strong flavored stuff, mesquite is available at most stores) into the coals for a good smokey flavor. Set your tenderloins on and keep on eye on them. Last time I did this, the deer cooked about 14 minutes, I rotated it around about 3 times to get it grilled on the outside and moved to the back of the grill off of the heat so it smoked, and I got a good medium temperature on it (pink and moist in the center). My good friend, Bill, at the Timbers at Chama, says the most important thing is to not let it dry out... (if you want great NM hunting, check them out http://www.thetimbersatchama.com/)
Let set a few minutes befor you carve and then set that plate in the center of the table and slice off thin slices of heaven for everyone!
I love my meat medium rare, that said, I rarely get it cooked there. I am impatient, etc. and so just know that trying recipes a few times is the best way to master it.