You got that right.

… some folks have teeth

It's amazing you've been able to keep yours.

.. it’s easy … just duck and follow with an upper cut… got to teach y’all yanks everything lol

Tenderloins are by definition...........tender

Oh man, there's no way I could make myself put tenderloins in a crock pot.

I really don't think I could do that to back straps either.

Grilled or fried for both of them IMHO

Yep

If there is a sin against venison, this is it. Kinda like ketchup on prime rib.

LOL So true.

Years ago when we used a bandsaw to cut it up, I would brown the steaks, then put in a cake pan and cover with green peppers, onion, garlic, and mushroom soup.
Bake until tender, good eats.

Still the best was fried in butter in a hot cast iron pan.

Lol. Not one person answered the guy's question.

I would normally use a roast for this recipe but I suppose a piece of back strap would work.

Add meat, one stick of butter, one packet Hidden Valley Ranch powder, one packet Aujus powder, one jar of peppercinis. 4 or 5 hours later throw a few chunks on a roll with a slice of swiss cheese and wash it down with 3 fingers of Wellers.

Ol dad

Because no normal person would actually put tenderloin in a crockpot therefore no one has a recipe.

I think I'll cook one tonight in a crock pot and then post pictures on here so I know what it feels like to be James.. lol

Tenderloin , is on the inside of the hams, under the back bone.
The tenderest meat on any animal.
Why in the world would it need slow cooked?
Many people don't even know about it.
Not very big on a deer , but very tasty .

Perhaps he was mistakenly referring to the loin (Backstrap) instead of the tenderloin.

More than likely !
I have to agree.
Even then , that's very tender also.

You can slow cook pretty much everything. Just a matter if your hungry now or not lol Some people like the texture better slow cooked vs hot m fast. Plus less likely to overcook in a slow cooker if your timing is awful.

I have a friend that microwaves everything... If he new how to run a crockpot he'd probably try it....but please don't. Well ok, it's yours so ruin it how you want, lol

But there's nothing better than a fast grilled tenderloin or backstrap, touch of salt and pepper, that's it.
Save the crockpot for a neck roast or hindquarter roast....

Chislic is a big deal out here heat oil roll the thumb size chunks in Golden Dipt breading or not if the deer is a bit twangy the breading helps to reduce the wild taste. You can use egg before breading it or not the main goal is to sear the outer layer a sealing in what little moisture that’s in many wild meats.

Rare is the best over cooking gets you jerky bites then.

Yup.
Next, someone will be asking how long they should boil their filet mignon, lol