My husband's favorite meal is venison tenderloin and he has requested it for his b-day. I ordered some from D'Artagnan, but now I'm wondering what to do with it. Typically I make venison in colder months using dried cherries, etc., wine, potatoes, i.e. "heartier fare." However, in the 90 degree+ weather we have here in PA, does anyone have a lighter venison recipe?? Any suggestions will be appreciated. Can you cook venison tenderloin on the grill? Otherwise I'll just crank the A/C around dinnertime! Thanks.