Ill start by sayin my family recipe for pot roast isn't a roast cooked in a pot... that's just a roast. Pot roast is meat cubed up about an inch to an inch and a 1/2 and is like "gringo carne guisada"
Cut up venison into appx inch cubes.
put in cast iron dutch oven, pot, roaster oven etc.
-add a whole yellow onion -tablespoon of salt per pound of meat -1/2tablespoon of pepper per pound of meat Cover in water and simmer, may need to add water as it cooks off. It will cook down and make an amazing gravy.
Loc: CENTRAL MISSOURI
Soak Venison roast in buttermilk overnite (M.I.L. used reg milk and added two TBSP cider vinegar). Drain. Place in crock pot. Add 1 1/2 cups milk. Season with salt and pepper. Cook on medium heat about 8-10 hours. One hour before serving, throw in some potatoes, carrots, celery, & mushrooms. Add canned tomatoes (including juice) and 2 beef bouillion cubes. Crank heat to HIGH. Just before done, I make gravy with some of the liquid in the crockpot.
CHILDREN ARE OUR FUTURE FOR TOMORROW. INVEST IN TOMORROW BY TAKING A CHILD HUNTING OR FISHING TODAY.