I butchered my own deer this year (a doe) and have a roast from the leading edge of the back leg which my butchering book calls the sirloin tip. Its about 4 lbs and very lean. Probably not as tender as straps but don't really want to cook it all day like a tough cut. Does anyone have experience roasting a piece like this medium rare?
thanks!

I just sprinkle garlic powder. and pepper on it and follow roasting guide for a prime rib. Preheat oven to 450 roast uncovered 15 min,then turn down to 325 for about 25 min a pound till the thermometer reads 150, nice and red inside, then slice from both ends and you can still reheat the center cuts without over cooking, Ps the last 1/2 hour I add a cup each of finely chopped onion and carrot sprinkled around the roast, then pureed into the gravy. Hope this helps.

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Just to update, I did the roast tonight about 20 minutes per pound with a red wine sauce and it was great. Just as tender as backstraps. I can't believe I used to send that meat to the sausage maker!
thanks for the tips