Ban me if needed, but there are never any "leftovers". Y'all might want me beheaded if I added to throw in some 10 count shrimp between the cream cheese and sausage

Slice into 1" steaks, fire up skillet, fry meat, once meat is rare to med rare, simmer onions in drippings and make gravy. While doing this cook biscuits. Once biscuits are done eat. Or make tenderloin gravy biscuit sammaches. Now I'm hungry.

I prefer my tenderloin cut into steaks 1"-2" thick, salt & pepper only, then pan seared in butter in a cast iron skillet on high heat until a good crust is formed, then finishing on low heat until medium rare.

If not cooking back straps whole try this:
Cut in 3" steaks
Place in gallon freezer bag w/ inside loin facein up & down
Pound to about 1/2" thick with the flat side of a meat mallet
Kosher salt, fresh cracked black pepper
App 1 minute per side on HOT grill
Let rest 3-5 minutes
Can cut it with a fork

I cut mine in about 1 inch thick little mini steaks and grill until medium rare. I dont use bacon. If you cook it until the bacon is done the loin is over cooked.

Im gona have to kill more deer so i can try all these recipes. Hah! Thanks.

Unless you just have to grill it, my favorite is just double dipped in flour and egg wash, presoaked in buttermilk. Slice it about 1/2" thick and fry it up. Save the drippings and make a milk gravy and serve with mashed potatoes. There aint nothing better than that.

I like it fried too. I cut it in strips like chicken fingers and do like above.

Tried it for the first time as some suggested. It was fantastic!

Marinated for a little while in Moore's, butterflied, slathered a thin paste of cream cheese and brown sugar, wrapped up a Conecuh and threw it on the grill, indirect for 15 mins.

Treat them no different than a good beef tenderloin.

Cut approx 1.5 to 2 inches steaks.

Coat in olive oil, sprinkle sea salt and fresh cracked pepper.

Sear on high heat, a minute per side, move to indirect until inside hits 125 degrees.

The flavor of the loins are awesome, dont kill it with marinade and overnight salt bathes!

I do mine almost exactly like this, except sometimes I'll cook indoors. I'll sear them in my cast iron skillet and then transfer to the oven. I have a digital meat thermometer built into my oven. When the internal temperature reaches 125 I pull the meat out and wrap in foil and let rest. I've found letting the meat rest is one of the best things you can do.

Yep, the rest is essential, especially for venison.

I save any juice from the rest, and heat it up with a pat of butter, and pour over the steak right before you eat it.

That like a venison bun Conecuh dog.

now that looks good!

For tenderloin not backstrap marinate 6 plus hours then grill like a steak be careful not to overcook

Did something similar to this couple weeks ago......mighty damn good