That recipe sounds really good.
I like to cook and really enjoy cooking and eating venison. My brother and I cut up all of our deer ourselves. We bone out all the meat. A favorite is boneless loins. We usually cut them in half or thirds, then FoodSaver them, then in the freezer. Here's a really simple, but delicious way to make 'em:
Place a medium sized saute/frying pan over medium high heat. Add a film of olive oil and when it's smoking add the loin. I usually season the loin with salt, pepper, and garlic.
Just sear the loin on all sides; just so the surface is nice and crunchy and dark, not burned.
Remove the loin from the pan and place in a shallow baking dish. Place the dish in a 350 degree pre-heated oven. Roast the loin for 10 minutes.
Remove and let the loin rest at room temperature for about 10 minutes.
If you want, while the loin is resting, return the frying pan to heat, deglaze the pan with red wine, scrape up all the tasty crunchy stuff left in the pan, add a little butter, and now you have a quick sauce for your loin.
After the loin has rested, slice in half inch thick medallions and serve with the sauce. Goes great on it's own or with rice, potatoes, squash...any vegetable.
IMO venison is best served rare to medium rare.
"As the light grows dimmer and the trail begins to fade, my sweetest dreams are those of yesteryear, at deer camp."