It was supereasy! I just mixed up some soysauce, honey, dijon mustard, and bourbon to taste and used that for the marinade for the tenderloins. Then, I used excess marinade (I made plenty) to boil down a bit and thickened with a bit of cornstarch. That was it. I browned the onions slightly and added the venison until it was medium rare, and then added the mushrooms and the sauce I had made. The venison was by that point a nice medium.
Broken Leg Brewery
Giving beer a leg to stand on since 2006