First of all, congratulations on your successful hunt. On one of her visits to Texas in years past, I served her bacon-wrapped and grilled venison tenderloin, which she thought was the best filet mignon she’d ever tasted. […] your freshly killed and field-dressed game should be iced down immediately and kept that way until you get home. Pick an oil, an acid and an herb or herbs to create your marinade, and include fresh cracked pepper and kosher salt to taste. Steep a cup each of kosher salt and sugar (raw, brown or white) plus crushed peppercorns, garlic cloves, juniper and allspice berries and a few bay leaves and sprigs of thyme in a pot of water; cool; pour over the meat in a large food-grade kitchen trash bag; seal tightly; and place in a large ice chest. In colder climes, venison and duck can be dry-aged in a garage or shed; in Texas, we can accomplish the same dry-aging by placing the uncovered meat on a rack in the refrigerator for 24 to 36 hours before cooking. If you’ve taken the time to pluck your ducks, separate the skin from the flesh with the tip of a knife and insert bacon or prosciutto under the skin to add flavor and moisture. Build your coals on only one side of your covered grill (or light only one side of a propane grill) and place the meat away from the heat source.