Ingredients:

1 tenderloin from an adult deer, approaching 2 pounds.
Small red potatoes.
Small white onions.
Small carrots.
3 Tbsp soy sauce.
3 Tbsp Worcestershire sauce.
2 Tbsp sugar (Dark brown sugar is best. Add a little more for good measure. It is going to thicken during the last hour.)
2 Tbsp liquid smoke.
2 Tbsp cooking wine.
1/3 to 1/2 cup olive oil.
4 to 5 gloves garlic.
Two pieces of bacon cut into 1 inch sections.
Salt & pepper.

Directions:

Mix the following cooking mixture (Adjust proportions as you want):

Soy sauce, 3 Tbsp.
Worcestershire sauce, 3 Tbsp.
Olive oil, 1/4 cup.
Sugar, 2Tbsp.
Liquid smoke, 2 Tbsp.
Wine, vinegar, or liquor, 2 Tbsp.
Salt & pepper.

Trim any muscle lining from the tenderloin. This may be time consuming, but it is important to do, or the meat will be covered with tough fibrous substance. Pierce on alternate sides from one end to the other and insert a small piece of garlic in each incision. Salt and pepper the meat and place in a baking dish.

Cover the whole with the pieces of bacon and pour the mixture over it all. Crush the remaining garlic and scatter around the dish. You need the mixture and bacon because the venison will have no fat in it. Then it is ready for the oven.

Cover with tin foil and place in a 410º oven for one hour. Check, reduce the oven to 325º and return for two hours. The meat will shrink noticeably in size.

At this point, check the mixture. There should be enough liquid to cook the vegetables. You may want to add an additional batch before adding the harder vegetables: potatoes, carrots, etc. Cook for 30 minutes uncovered. Then add softer vegetables if you want (e.g. mushrooms, broccoli, squash, etc.) and return to the oven until done, 30 to 45 minutes. This last period will allow the juice to thicken. Monitor and add olive oil as needed.

When the time is up, you can remove and set aside to "relax".

Notes:

This part of the deer is also known as "back strap". For this recipe, it requires someone in the family to hunt. Just remember when field dressing the deer to remove the two back straps before sending the remainder to the processor.

If sent to a processor, the meat may come back as medallions. Be certain that the processor does not "tenderize" the meat. Cooking the venison as described will make it tender.

This recipe is one I made up, so adjust the ingredients as you think necessary. One back strap should feed 4 polite adults.