Here's another great venison reciepe I picked up while living in the mountains: Corned beef-style Venison!
Buy a bag of Morton's Tender Quick... it can usually be found in most grocery stors by the salt or by the canning supplies. Take a venison roast and rub liberally with the tender Quick and place in a large gallon-size ziplock bag. Place in the fridge for three days, pouring out the blood daily. Rinse VERY WELL under COLD water! Place in a pan, cover the top with coarse-ground black pepper and bake at 250 degrees for around 7-8 hrs. Comes out tasting exactly like corned beef! I usually serve on some dark rye bread with spicy mustard, swiss cheese, etc... I have cooked entire deer this way, except the backstraps, of course!
