I had four or five paragraphs written out about this deer tenderloin, but things just kept rambling on and on very amateurishly so I deleted it. There were all sorts of ponderings about life and blogging and eating and dating--trust me it was boring. Just look at the photos.
I cooked the deer, brought to me straight from the woods from my friend Dan, with a fennel and crushed bay leaf rub. I've used it before on pork tenderloin--quite tasty and not at all as weird as it sounds. Try it with this season's trappings.