I'm usually really boring and just use a little garlic salt and throw em on the grill at 475 and cook em quick. I've been lucky to get a deer each of the last 12 years and an elk each of the last three. I do my roasts in the oven at 500 until the internal temp is 135 and then let em rest for about 5 minutes.
When I do cook up something more complicated I'll look to Ted's book Kill it and Grill it or one of the other half dozen wild cookin books I've got.
Before I left on my elk trip a couple of weeks ago I did some backstrap I found it the freezer (I know how do you lose strap??????) with sauted Chanterelles and it was really good. I did the strap in butter in a fry pan......if somebody wants to accept an email and attach to this I've pics from cooking that dinner :-)
Dave