We eat a lot of venison. I'll admit to not being the best cook around, comes from being raised in a big family where we ate pretty plain and you couldn't afford to be real picky. As such, I never had much luck cooking venison roasts and had all but stopped trying years ago (we eat a lot of ground, stews, swiss and chicken fried steaks). This year, I decided I was going to try them again and since I butchered out both of mine myself this year, I broke down the hind quarters of the big buck I killed into roasts.
I have now tried this recipe twice. The first time, I tried to do the real cooking in a crock pot and apparently didn't do it long enough, the flavor was good, just kind of tough and dry like venison roasts had always turned out for me. The next time, I followed it to the letter with one exception; something came up and the family wasn't gonna be together that evening for supper, so I left it in the pot in the fridge for a couple of days until we could sit down and eat it, that might have helped. Wife re-heated it and made some brown rice and green beans. Easily the best venison roast I ever had, at least that I have done myself.
http://http://www.geniuskitchen.com/...he-round-88187