Venison and most other wild game is low in fat and has a tendency to get tough and dried out if cooked quickly or with a too hot flame. These two recipes utilize crock pots (ideal devices to slow cook wild game).
Venison (or pork) Rump Roast, about 6 pounds.
1 can condensed cream of. celery soup
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Place the roast in a 5 Qt. crock pot (if it is frozen make sure that it fits easily; forcing it can break the crockery lining). Dump in the soup, then sprinkle on a little salt and pepper and add the Worcestershire. Cover the crock pot and turn the heat to low. Cook for 8 to 10 hours. Serve with vegetables of your choice and hot bread. The crock pot gravy goes nicely over rice.