I have cut up roasts into stew-size pieces and made the best stew I ever had
just by treating it like beef. I suppose you could do the same thing and
cook it like a pot roast.
The more tender cuts of roast don't require much more than salt and pepper
and a small roasting pan, but I don't remember the temperatures for venison
when it is rare, medium rare, etc. I think they are the same as beef, but
not positive.
Hope all these tips and comments help.
Jean
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