Finally got to shoot one on our place and now looking for a good recipe for it. What do yall recommend?

Everything you do with white tail

Assuming you are processing it yourself.
I treat every individual muscle in the hind quarters like you would a back strap from a white tail. Fried is great but seems like a waste. Once the muscles are trimmed out (silver skin removed) and steaks are cut cross grain, grilled medium rare is the ticket - drag it through a bowl of melted butter before you hit it on a hot grill for a steakhouse smokey flavor. The shoulders get roasted bone in so nothing goes to waste.. Neck can be cooked down in a roaster oven with broth and made into a hardy stew or soup once the bones are removed (I like to dump a can of french onion soup on top while cooking). All trimmed out there is usually only about a gallon bag worth of trimmings.

On the silver skin removal I wait until it is taken from the freezer then remove with catfish skinning pliers, Works great and if something happens with packaging in the freezer the silver skin protects it to a point.

On a piece try this a :dry marinate for cooking with back strap or ham muscle. Coat it heavy with Montreal steak seasoning then let sit in the fridge in plastic bag or container for 12 hours or more, I do this one day and cook the next evening. It will draw out moisture then some with the flavors will soak back in the meat. Take out of fridge and let come to room temp before cooking with the seasoning still on it over high heat turning for all sides until medium rare. Take off grill and let rest 10 minutes then slice thin like a London broil cross grain Thank me later.