Invite a crowd over for this delicious meat that is slow cooked on a motorized spit. Figure ½ pound meat per person.

• Place tenderloin in brine mixture and refrigerate 10 to 15 hours. Remove from marinade, rinse well, and pat dry.

• Follow manufacturer's rotisserie directions: secure clamp and fork at one end of rotisserie rod; slide rod through center of meat. Attach the other fork and secure clamp. Make sure meat is balanced. Tie-up loose pieces of meat with string. Rotisserie cook at 350°F over a pan of water with the lid closed.

• Combine melted butter, garlic, and soy sauce. Baste tenderloin every 15 minutes. Cook until rare or medium-rare for best juiciness and tenderness. Let meat rest 15 minutes, then slice and serve. (Variation: tenderloin may be grilled directly over the fire, turning every 5 to 7 minutes to sear all over until desired doneness.)

Internal Meat Temperatures

Use a meat thermometer to ensure perfectly cooked meat. Most game has less fat than domesticated animals do. Lean tender cuts become dry and tough if overcooked. Cook tenderloins for about 12 to 15 minutes per pound. Most game hunters and eaters prefer rare to medium-rare for optimum tenderness and juiciness: 125°F for rare, 130°F–140°F for medium-rare, 145°F–155°F for medium, and 160°F for well-done.