Originally Posted by
Oldtimr
I am still working on making an elk roast that doesn't shrink and get tough and I have been doing them low and slow. Do the the fact that venison roasts have no fat on the inside, it is difficult to get them tender. I have been cooking for a long time and know how to cook. I generally do no get venison roasts cut from my deer other than beck roasts for Bot Boi (pot pie) but since an elk is so big it is either that or a half a ton of burger of which I got 35 lbs made.
Oldtimr, you want a tender deer roast? Cook it in a pressure cooker. Put in a cup of water (I add 3 beef bullion cubes) set the seasoned roast on a rack and cover with onion if you wish. Cook for 1 hour after pressure builds. It will fall apart, guaranteed.