As with pork and beef, the tenderloin (aka filet mignon) of wild game is the most succulent and tender portion of meat. It is located under the backbone of the animal (from the rump to halfway along the back).
Did you know that the most tender cuts of meat, whether it be beef, pork or wild game is the meat that is least involved in movement of the animal? The tenderloin just lays along the spine and doesn't do much! Contrast that with the shoulder and neck muscles which do a lot of work and have a lot of movement... this is the "chuck" steak part of the animal, which is much tougher than the tenderloin.
Another interesting tidbit I have for you (which has nothing to do with four-legged animals) is that how light or dark the meat of birds are is dependent on how far they fly. Dove, geese and wild ducks are mostly dark meat because they migrate, traveling long distances. Quail, on the other hand don't migrate and search for their food on ground so the meat from quail is much lighter. Last night, as my gardener and I were eating our Bacon Wrapped Venison Tenderloin and Lemon Broccoli Risotto, and between the "Mmmm" and the "so good" comments that came from our mouths, we talked about how so many people won't even try venison. We're not picky eaters at all and we are so far from understanding why anyone wouldn't just try a new food.
We invited a co-worker and his daughter to dinner a few weeks ago. As I always do, I ask if there's anything the guest doesn't eat (due to allergies, etc.) or doesn't like. This particular guest answered, "Oh, I eat most anything." When asked then if venison would be okay, he replied "Oh, I don't think I could eat venison."
No problem - I made the innocuous chicken and rice casserole! I was going to saute zucchini to serve with the chicken, but asked first if they liked it. If they didn't I would substitute corn. The answer to "Does everybody like zucchini?" was "Well, I've eaten it before and it didn't kill me."
We had corn.