I hate cooking roast venison (or even beef for that matter). As a roast in the oven that is. I always overcook them. Or they end up as flavorless blobs of meat. I know, that’s why gravy was invented. It’s really a matter of more practice, but you know how it goes – if something doesn’t come easy, you resist it and fall back to what you KNOW will work (ie: can do easily and not have to actually LEARN). I’ve been hearing more and more about cooking using a method called “sous vide”. It seemed to be a promising way to consistently cook a steak or roast to the perfect temperature. Easily. SIGN. ME. UP.