I know of many a bowhunter that have mistaken the " what we call backstraps" on the top outside of the spine, for the tenderloins located on the inside cavity of the deer under the spine. Is this what you did???
Fillet your tenderloins into small butterfly chops and cook to med rare. A nice berry reduction sauce will acompany the meat nicely and help to inhance the flavor of the meat( lust like cranberry sauce with turkey does) Also a combination of bacon , brown sugar and saute onions goes along nicely with the venison.