The best venison tenderloin I ever cooked was in a barrel pit with racks. I had a 15" piece of doe back strap (cleaned of silver skin and marinated in Alegro Game Tame for a couple days) under a fresh ham on the top rack. I cooked them low and slow all night, keeping the fire going with hardwood charcoal and hickory limb pieces. It was moist and tender, family members who NEVER ate venison had 2nds and 3rds, grand kids were converted to deer meat and I thought I'd have to fight a neighbor over the leftovers! The ham was delicious too!