We had one cut remaining in our freezer from the large gift of venison we got last winter. It is such a nice, lean cut of meat that I couldn't stand to do anything but roast it nicely. And that's what I did. Doing some research, I discovered that the target temperature is right around 140 degrees. So the technique was to season it, brown all sides in the pan over high heat, and then transfer to the oven until the temp reached 140. I think this took about 15-20 minutes. The veggies: carrots, onions, and celery, roughly chopped got a basic seasoning and olive oil and roasted in the pan with the tenderloin. They take a bit longer so I started them before the meat. The kicker with this combo is the cranberry relish. After looking in the Silver Spoon cookbook and discovering that cranberries were a natural pairing for venison, I decided that a normal Thanksgiving style cooked cranberry sauce was not going to be quite right. Instead, we chose this recipe from Martha, which uses raw cranberries, along with orange and pineapple. This one we will be making again - it is bright-sweet-tart and refreshing up against venison. Keep this in mind.