Venison is the meat of the deer or related species. Venison tenderloin is flavourful, light and tender, and that is why it makes for such excellent eating. Venison can be eaten as steaks, roasts, sausages or even ground meat. Venison is lower in calories, fat and cholesterol than common cuts of lamb, beef or pork. Although parts of venison seem to have different colours, all venison is red meat.
Mix the soy sauce and brown sugar in a medium bowl.
Place the venison into a cooking tray. Pour the brown sugar mix over the venison. Roll the venison in the mix to make sure all sides are equally covered.
Place the tray of venison in the refrigerator overnight.
Preheat the oven to 176 degrees C.
Place aluminium foil in the bottom of a drip pan. Remove the venison from the tray and place on the drip pan. Save the marinade to baste with later.
Wrap a piece of bacon around the very end of the venison and secure with a toothpick. Repeat this process until the entire venison is covered with bacon.
Place the venison back in the cooking tray. Baste with remaining marinade.
Place the cooking tray on the middle rack of the oven for 35 minutes. Verify the temperature to be at least 65.6 degrees C with a meat thermometer; this is for a medium tenderloin. Subtract five minutes for medium rare at 60 degrees C, and 10 minutes for rare at 130 degrees.
Remove the tenderloin from the oven. Let the tenderloin sit for 10 minutes to allow the juices to permeate the meat.
Cut and serve.