ORIGINAL: Campo

Ummmm, I dont think those are tenderloins, thought I might be mistaken. If they are tenderloins, that was one big mother of a deer.
Anyway,
Personally, I would use my secret recipe, which is a very nice balsamic marinade, which kinda resembles a dressing.
Then, I would oh so carefully slice those babies into steaks, about an inch and a half thick, and grill them. You can also grill them whole, and then cut them up into steaks to serve. As a side, nothing beats a good mushroom risotto with asparagus on the side.
Just my preferance, I also like a nice teryaki venison marinade.