Once the shovel was clean, I heated it over the fire, then spread on a thin coating of oil. I tried to arrange the fire as best I could so I was cooking over glowing coals, not direct flames, but the oversize mesquite and oak logs made that difficult. Once the oil was hot, on went the tenderloin. The ash shovel wasn’t very big, so I cooked the tenderloin in batches, turning each piece often until it was cooked to a perfect medium-rare. The woodstove was hot, so the meat didn’t take too long—maybe three minutes per side. Once the venison was sliced into bite-sized pieces, it disappeared quickly. Every hunter giving them rave reviews.