I grill mine whole with a generous portion of Cavindish Greek season, all over,to medium rare. The best tip on here was to let them rest for about 5 minutes.
PS, this the only portion of the deer I don't share with anyone but me and her.
One more thing you may want to do with any part of the deer meat is to brine it. Soak it in salt and water over night. This causes the meat to be moist and juicy. You can find brining recipies on the net. Good luck.