[mountaineer]

Welcome to West Virginia! From what I've heard, venison roast needs little more than a red wine marinade. Ground venison makes the best chili. I also make a little hors d'oeuvre from ground venison, where I cook it with minced onion and red peppers, cool it, mix with cream cheese and whatever herbs and spices are handy, and spread it on rolled out pastry or canned crescent rolls, roll it up, slice and bake. I call it Deer Pinwheels.

Here's a recipe from my uncle's sister-in-law from Elkins, WV:
Braised Venison

6 lbs. boned shoulder venison
8 slices bacon
1/4 c. flour
1 t. salt
pinch pepper
1/2 c. fat or veg. oil
1/2 c. water
1 T. vinegar
1/2 c. diced celery
1/2 c. minced onion
1 pared, sliced carrot
1 tart apple, pared and chopped
1 T. lemon juice

Wipe venison with damp cloth. Place strips of bacon down center of venison. Roll up, starting at narrow end and tie securely. Combine flour, salt and pepper, and dedge the venison with it. Brown on all sides in the hot fat in a Dutch over. then place on a trivet in the Dutch oven. Add water and vinegar. Cover and simmer over very low heat for 2 hours. Add remaining ingredients and cook, covered, for one hour longer or until tender. Seve hot with gravy left in the bottom of the pan.

[Tuscaloosa Goldfinch]

I second the ground meat suggestion -- makes great chilli, spaghetti: also cut into small pieces for stew.