I recently cooked a whole loin of venison but I did mine the Cooks Illustrated slow cook method. First I cut the loin in half since it was around 2 feet long. Then I browned them first in a very hot frying pan and put the pan in a 225 degree oven until the internal temp was 120. Rested them for 10 minutes tented with foil and they were wonderfully tender, medium rare the whole way through the meat. I sliced it very thinly. If I knew how to post pictures I would but this is my first post. I will have to figure that out later.
