I received some great suggestions but ended up going with venison tenderloins. First a made a port wine reduction sauce. I started with about 3 shallots that I sweated in olive oil until very tender. I added a 1/2 cup of port and simmered until almost all the liquid was gone. I added a cup of of beef stock and herbs de provence and let that reduce by half. I then seared the tenderloins (maybe 2 minutes per side) in a very hot cast-iron skillet with a little bit of of olive oil and butter. I topped the tenderloins with the sauce and served them with roasted rosemary potatoes, grilled asparagus and served a Oregon pinot. The meal was triumph I just wish I thought to take a picture!!
I am now in the process of make venison chili for New Years day. Wishing all of a you best wished and happy cooking in the New Year!