Anyways, this is a "leftovers" meal. My brother shot the deer, and the tenderloin has been hanging out in my parents' freezer since last hunting season. When I was home last weekend for a dear friend's wedding, my dad cooked it for Sunday dinner. Which, if you're from the South, you know is just a big lunch on Sunday, but we call it dinner.
The original dish Dad cooked is a venison tenderloin, cut into 2-inch chunks, then wrapped with half a piece of bacon, and held together with a toothpick or two. It goes on the grill, turning a couple of times so the bacon gets crispy, until the venison is medium or medium-rare. The fat from the bacon helps keep the lean venison moist, and the whole thing is so delicious it'll make you swoon.