Tonight we feasted on fork tender, grilled venison tenderloins. I had pre-seasoned them this morning with onion powder, garlic powder, Montreal steak and Worcestershire. Scorching hot grill for a few minutes per side, giving them a roll as they seared. 10 minutes tops. Pulled and rested the meat and served it with sauted onions, mixed veggies and potato salad. Some Cabernet really made it completely perfect.