My two favorite ways to do venison tenderloin.
1. Cover with Olive oil, season with Cactus Dust rub, and smoke it with mesquite wood until internal temp is about 135, or whatever "doneness" you most prefer. This is exceptionally good with Antelope tenderloin for some reason.
2. Olive oil, then fresh Sea Salt/Pepper. Place on rack on foil covered cookie sheet in oven for about 45 minutes at 265. Let rest 10-15 minute. In meantime, heat olive Oil in cast iron skillet at the highest temp you can, having a nice chef grade exhaust vent is a pig plus. Sear in skillet about a minute of two all around the loins, I've usually got them cut into 6-10" long pieces. Then, take off and put somewhere it will stay warm. In the skillet you just used to sear loins, dump chopped mushrooms, and a tablespoon of real butter and cook them til browned.... dump in about a cup of red wine, and let simmer until the wine is pretty well reduced. Slice thinly the loins, place them on warm plate, and dump the mushroom wine reduction over that. Very tasty.
