I cut 1" thick steak medallions out of the small end of the tail and then
wrapped them in a thick strip of bacon, used a toothpick to secure, and
slathered on BBQ sauce - Grilled for 15-25min.
Served with baked potato and strong black coffee. MMMMMmmm!

This is from a deer that Jonny shot a few days ago

Filet mignon (French for "dainty fillet") is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer.

The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with the short loin) is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon, or the fillet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).

Deer, Venison, Tenderloin, Grill