Yesterday, I pulled an Elk Tenderloin from last year's Colorado hunting trip I had in the freezer.
Trimmed it and rubbed it down with a chile "Elk" rub from BBQ USA - I like that one. Swapped the paprika for the Pimenton ala Vera (the Spanish Smoked kind). Tied it so it would cook evenly.
Added a couple bacon strip on top for a little fat (Elk are pretty lean animals).
Cooked indirect to about 145 for an hour over oak, and served it up with a little Salsa Criolla and Asparagus.
I had almost forgotten how good elk was... Especially over oak. High fives all around.