My brother does this and it is only 1 of 2 ways my wife will eat venison.

When you clean your deer, just cut off the front shoulder and leg and wrap it and put it in the freezer. (Obviously skinning it) When you are ready for an easy meal, take it out of the freezer and put it into a roasting pan. Pour 2 bottles of your favorite BBQ sauce over it. Then fill the bottles with water (to rinse out the bottles) and put that water in the roaster as well. Add 1 or 2 good size onions cut in half. Cover with a package of bacon. Cover the roaster with a lid or with aluminum foil and stick in the oven @225 degrees and go to work. When you come home it is ready to eat as is or if you have more time then you can add some baby carrots and cook until they are done.

Add some mashed potatoes to the menu and you have a great meal. The meat will fall off the bone and is very tender. You can do this with a neck too, just make sure to remove the bones and spinal cord before your guests sit down to eat or they may loose their appitite.

One other thing is that you can really do this with anything. Mix in some pork or some grouse, pheasant, woodcock, bear or even duck. It all ends up tasting the same!

Now that I have written this down, I think I will make it for supper tomorrow!

I do not think that your temps are hot enough for pork.

My husband cuts all of his deer up into venison steaks. I'm not a huge fan of venison either so I make it like a roast and cook it at a lower temp. for longer. It adds moisture to the meat. I put onions,& potatoes in mine then I make onion gravy with the drippings and put it on top. Tastes wonderful

MH Wife, Try saving any leftover gravy from any roast beef, prime rib . I put it in an old frosting container and freeze, Then when making venison stew or roast I add it to the pot for additional flavor. Stews really come out grrreat.

225 degrees for 8 hours... I think anything will get cooked. I put the shoulder in the pan frozen and when I eat supper, it falls off the bone. Slow cooked and very tender.