[MissAmericanPie]

Bless your heart, I'm sure they didn't cook it slow enough, and basting it often is absolutely essential to keeping it moist. I baste once every fifteen minutes.

Try my recipie, you'll change your mind about it.

[Vic3O3]

This is basically from Field & Stream...
2 venison tenderloins or backstrap steaks thawed.
1 bunch green onions
1 stick butter
1/2c Marsala or Red cooking wine (you can use real wine too)
1 tub of fresh mushrooms

Melt about 1/2 the stick of butter in a hot cast iron skillet. Sear the venison for 3-3.5 min/side, remove from pan on a warming plate. Chop up the green onions & mushrooms, melt the rest of the butter in the skillet & add the onion/mushrooms and saute. Add the wine and cook down to half. Then add the venison for another 2 min or so & serve!