The Venison was delicious. I roasted it in a cast iron skillet with lid at 250F for several hours.

I rubbed it with a combo of cumin, dried garlic, oregano, and pepper.
Threw it in the skillet with a few strips of bacon, a sliced onion, some whole wheat flower, and a bit of water.

I baked it for about 3 hours, at this low temp.

It fell apart when you put a fork in it. The gravy was delicious.

Might be it tasted extra good because of it's origins. :)