Of course, @Shelby is the mistress of this topic, but this is my limited experience: sous vide with venison can be tricky. Sometimes the bullet (that renders a deer an ex-deer) cross-contaminates other parts of the body and SV then turns it into a mushy heap. I did not have that experience with tenderloin, but leg and it ain’t nice.
I usually sear hard on all sides (after trimming) and use a low oven (140 oC) to get it to the desired doneness (which in the case of tenderloin you can easily feel by pressing).
I also turned the seared tenderloin very successfully into a “Venison Wellington” (or “VW” 🤗) …
