Well. I took the plunge yesterday and flash fried some of a loin, cut into medallions.
It was bloody lovely, and nice and tender, so I guess the restr is going to follow at some point.
Thanks for all the replies, and I haven't disregarded some of the advice, I have just taked a decision, based on the information that was to hand on the day I shot it, the condition of the animal, the condition of its internal organs, and gut feeling.