The trick to venison, as with any lean meat, is long, low, wet heat. If you treat it like beef you will be disappointed.
Stuffed Venison Tenderloin
Stuffing:
Four or five slices of bacon
1/4 cup each diced onion, carrots, & celery
Bread Crumbs or Corn Meal
Pepper (to taste)
Garlic powder (to taste)
Fry all but one slices of bacon. Set aside to drain & cool.
Add onion, carrots, & celery to bacon grease in pan. Fry until veggies are soft. Allow to cool.
Crush bacon & return pieces to pan. Add enough bread crumbs or corn meal to make a nice "binder" for the other ingredients. I don't measure here, just eyeball it. If I had to guess, I'd say 1/3 to 1/2 cup.
Slice tenderloin almost in half, lengthwise (like you would a baked potato before loading it up). Fill with stuffing. Run the remaining slice of raw bacon down the top of the stuffing.
Cook covered in a casserole dish at 325 degrees for 40-45 minutes, depending on thickness of the tenderloin.
I served two of these at my company's pot-luck Christmas Party a few weeks ago. It was the first dish to run out.
Enjoy!