Venison Tenderloin... (pics)

As I don't hunt, I only get to eat venison when folks give it to me, so it's been a while since I've cooked it and certainly the first time on the egg.

I was going for medium-rare which the internet said was 145 degrees for venison.  I overshot it (steaks were thin and cooked fast) and ended up with medium to medium well, but the meat was still tender with a good flavor.   I forgot how lean this meat is and has a slightly different consistency than beef.   Maybe the fibers in the meat are a little finer. ?   Anyway, good stuff...

While the egg was coming up to temp I marinated in olive oil, soy, garlic, pepper and a splash of red wine.  I sprinkled some Dizzy Dust on one side after they were on the grill.




I flipped them after 3 minutes and things were looking nice...




Tented the steaks in foil and let them rest while I made some broccoli...



This is one of those Weber grill baskets.  I've had in the garage for a while and it was my first time using it.  Heated up to temp quickly while I was bringing the steaks inside.  Tossed in the broccoli and only had to stir it a couple times.  By the time the table was set the vegetables were ready.  




Nothing fancy here.  Served it up with some rosemary bread and called it done.  This cut looks a little well in the photo, but there was pink throughout.   I think for the first time cooking deer meat in a while, I'd rather be certain it was cooked all the way through anyway, even though I'm told this is best served medium rare.   Good meal.  Even SWMBO'd liked it!