Sweet Bacon-Wrapped Venison Tenderloin

My dad was a fisherman and a hunter.  So I grew up eating deer burgers, fresh perch, deer steaks, walleye, and an occasional "what is this??" (it turned out to be frog legs).  My husband is now the provider of the venison in our household.  The following recipe is for my dad who taught me frog legs do taste like chicken. :)

Ingredients:

2 lbs venison tenderloins (or beef tenderloin )
1/2 lb bacon (plain, thin-sliced bacon is best)
3 cups dark brown sugar
2 cups soy sauce

Preparation:

Mix brown sugar and soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.  Put deer tenderloin in a cooking tray and pour brown sugar/soy sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.  Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time.  Remove loin from tray, and place on a slotted broiler pan to catch drippings.  Don't throw away marinade.  Wrap a piece of bacon around the very end of the tenderloin.  Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.  Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.  Place on center rack in oven and bake at 350°F for 30-40 minutes. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon.