1/2 teaspoon crushed garlic

             1 tablespoon of coarsely ground black pepper

             1/4 teaspoon lemon pepper

             2 tablespoons of  a light olive oil.

         PREPARATION:

Place all ingredients except venison in a mixing bowl and stir well.

Rinse off tenderloins and place in  a shallow narrow bowl or baking

dish that allows the tenderloins to be covered with ingredients above,

or increase amount of wine if needed. Pour marinade over venison and

cover. Place in refrigerator for at least 24 hours, turning meat after five or

six hours.  When ready to cook, heat grill with a medium flame. After grill

is hot, place tenderloins on grill and allow to cook  for three minutes, on

first side. Baste with marinade and continue to cook for another three or

four minutes. Turn meat and repeat process, cooking for approximately six

or seven minutes total on second side. Do not over cook the meat. Venison

is very lean and will become tough if cooked to medium well done or more.

Slice the tenderloins cross grain, into one inch slices and serve immediately.