Well this is my loin/backstrap/ Tenderlion recipe...

by the way if you want it even more tender, Kill a yearly and use "Vehelison" like Vehel beef but venison.

marinade,
2 cups of Balsamic Vinigar
1/2 cup olive oil
table spoon of pepper corns
table spoon of dehidrated garlic, heat in the microwase untill the scent starts to become potent So that they flavors meld together.

put meat into Marinade and let set over night,

While meat is in marinade,
put

5 large carrots, chopped
3 large onions, diced,
4 stalks of celary, chopped
2 large potatos, diced,
1 apple diced
1 package of baby portobello mushrooms whole but washed,

add this to a crock pot with a stick of butter and turn on low over night while meat is soaking,
also add to the crock pot, Cajon seasoning,
cajun Seasoning,
2 table spoons of paprica,
1table spoon of chilli powder
2 table smooks of ground thyme,
1 tea spoon of brown sugar
1 tea spoon black pepper
1 tea spoon of salt,
1 tea spoon of ground mustard
1 tea spoon of chyan pepper
1 table spoon of dehidrated garlic,
Mix that in to the butter and vegitables.

in the morning Put wash the meat and add it to the very soft vegitables and cook on low for around 6 hours, remove the meat and let set on a plate, strain out the broath butter and drippings into a sause pan and use that to make chicken stuffing, you may need to add another stick of butter... I never said this was healthy....

put every thing back in the crock pot and let stand covered untill supper and eat it...