Looks alright to me, best meat I´ve found on a fallow are the back straps, I took both off the fellow below and a local restaurant did them for 8 of us, from memory, soak backstraps over night in milk, throw milk away, chop up staps into 1" cubes, chop two or three onions coursely and 3 or 4 cloves of garlic, fry these over a low heat till soft, bung in the meat and brown, bung in 1 bottle of dryish white wine and 2-3 pints stock and about 30 whole peppercorns (black). Put on the lid and simmer for 2 1/2, hours, lid off and bung in 8-10 potatoes, cut into 1" cubes and simmer for another 1/2 hour, off the planet