Hope everyone who's been successful so far this deer season is enjoying some fine venison table fare.

I just took these tenderloins or "filet mignon" (not the backstraps) off the grill earlier. The buck I killed last Thursday had some big 'ol tenderloins on him. I was careful when I butchered him to get the loins out 100% complete and intact. Each one of these on the grill probably weighed close to 16 ounces at about 1-1/2 inches thick.

Wrapped in thick bacon, seasoned with salt, pepper, garlic powder, and onion powder. Then grilled over charcoal to about medium-rare, with plenty of mesquite chips thrown onto the coals.

No kidding in my honest opinion there's is not a better cut of meat you can stuff into your mouth. And I've had the best restaurant filet of beef there is!