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Deer tenderloins (about 2 Lbs)
1-lb bacon

Marinade:
1 cup red wine vinegar
1/2 cup Olive oil (does not have to be extra virgin)
2 cloves crushed garlic
2 tsp dried marjoram
2 tsp dried basil
One small red onion finely chopped
salt and pepper to taste (I like to add crushed black peppercorns)

Upon field dressing your deer remove tenderloins as soon possible. Tenderloins begin to dry out almost immediately. (I always carry along a couple of zip lock bags for this purpose)
Once you get home trim all fat and the shiny membrane from the tenderloins.
-mix the red wine vinegar and olive oil in a small sauce pan over medium heat
-add onion and garlic to marinade and cook for 5 minutes to bring out the flavor
-add remaining spices and set aside to cool. Once cool pour over tenderloins and marinate for at least 24 hours.
-To cook wrap each tenderloin with bacon strips and wrap in heavy duty tinfoil and grill over a medium heated grill for 40-45 minutes turning just once.
- service with baked potatoes and fresh lettuce salad and a rich red wine.
even my kids eat this.
 

1-1/2 lbs stew meat 1 inch cubes
3-4 cups miniature carrots
1- large onion cut up
5-medium potatoes peeled and cut into at least 1 inch cubes
2-bay leaves
2-cloves minced garlic
1-can tomato sauce
2-tsps Italian seasoning
2-3 cups flour
1/2 cup oil

Start by mixing flour, Italian seasoning, and some salt and pepper in a bag. Put meat cubes in and shake until well coated with flour sometimes flour sticks better if meat is slightly dampened w/water). Brown meat in a 1/2 cup of oil on med. high heat. Add all vegetables, meat, bay leaves, and tomato sauce to a large pot and then add water until all are covered. Simmer on low for at least 21/2 hours stirring often so bottom does not burn. Sauce should have a thick gravy like texture and meat will melt in mouth when done.

Deer Hunting Stand Plans