When I am triming a roast and find that it ends up being cut up too much for a traditional roast, it becomes swiss steak.

2 cans of diced tomatos (14.5 oz.)
1 package onion soup mix (powder)
1 tbls vinager
1 small onion
1 venison roast (keep the pieces as large as possible after trimming)

Pour both cans of tomatos and vinager in a large zip lock bag and add venison. Let marinate in fridge for one day. Place half of the tomato marinade,venison and the onion soup packetinto a crock pot. Turn on high only until the crock pot warms up and then put on low.
Saute/carmalize the onion in a skillet and add the remaining half of the tomato marinade. Reduce until slightly thickened and add to the crock pot. Simmer in the crock pot for about an hour until the venison is pink (rare to medium rare to taste). Remove the venison and cut into bite size pieces and serve with the tomato liquid from the crock pot. Enjoy!