I have some venison tenderloin in the deep freezer I want to make. What's your best recipes/favorite way to cook these things up?

We typically either chicken fry or brine it for a bit then put it on smoker. Have also started brining and smoking backstrap a lot.

salt and pepper, first chamber of an offset smoker, heat around 300 degrees and cook until 130 degrees internal. Let it rest for about 15 mins (not wrapped) then cross cut about 1/2" thick

I assume you are talking tenderloin not backstrap

Correct.

I grew up with my dad always chicken frying the tenderloin (as well as the backstrap) but want to try something different for once.

This always a hit at our house. I don't do the mushroom powder.

hank shaw

in order of what I like/do

1 - fry
2 - grill....sometimes whole, sometimes sliced thin on a hot grill for just a bit on each side.

3 - sometimes we make a smothered steak out of them

flour and pan fry
add to a pot with most of the oil drained
add potatoes, carrots and enough beef broth to cover
simmer until taters are done

Grill whole to medium rare over mesquite and/or oak.

If you want to do something different make a beef and broccoli stir fry. Just Google a recipe and replicate with venison. Add whatever vegetables you like, shrimp, etc. Lots of ways to get creative. Phenomenal.

I post this everytime this topic comes up, because I haven't found anything better that I like. Plus, you probably have most of the ingredients already in your pantry, and it's easily adaptable to substitutions.
https://ww2.kqed.org/essentialpepin/2011/09/18/venison-steaks-in-sweet-sour-sauce/

Eat it raw with salt and pepper post field dressing.
Pack a lime for a fresh squeeze of juice if you're feeling fancy.

Any lean game (venison, elk, buffalo) holds up to a cocoa/chili rub and a dark fruit gastrique with cherry or blackberry. Sear whole, finish in the oven and slice thick like filet medallions.

My thought as well. I don't know why anyone would go to the trouble to fry tenderloin.

I make a sweet bacon wrapped venison tenderloin on my Green Egg. Here's a good recipe:
Sweet Bacon-Wrapped Venison Tenderloin Recipe - Food.com

Sear in super hot skillet with olive oil and butter and some diced or sliced onion and diced garlic. 1-2 mins per side then set a side.

Pour 1/2 cup good red wine into same skillet, with a few tablespoons of spoons of a good berry/fruit jam or jelly, with a tablespoon of balsamic vinegar and two tbsps of red wine vinegar, add 2-3 tablespoons of cold butter. Cook everything down till thickened, throw meat back in about 1 minute take off and serve the meat with the sauce eat like a smothered steak.

Seasonings of your choice. ( I am basic, SPG)

Pan fried quickly with nothing but onions and butter.

Crispy, caramelized and delicious.

I have a habit of robbing doe that we have to shoot of the tenders before they go to the food bank or are given away. If you don't take them quick - they dry and you're left with little meat anyway. I'll have a pile of 8-12. In my opinion they are the easiest thing in the world to do cause you can hardly mess them up unless you overcook them. Roll them on a hot grill for about 4-5 minutes with olive oil, salt and pepper and a few spices. I do chicken fry occasionally and they just melt in your mouth.