I just caught this article about cooking venison and other wild game. It caught my interest because my hunter brother-in-law gave me an elk roast today. I'm excited to get it in the pot and try it out. I might even do it this weekend. But I need to do some research first.
This article says, "Like most other wild game, venison is leaner than beef or other domestic meats. The lack of internal fat can result in dry, tough dishes unless venison is cooked with two things in mind – don’t overcook venison, and use moist heat when possible." And, "Another way to incorporate moisture into cooking whole cuts of venison is to use a crock pot or Dutch oven."
Another suggestion they make is to cook venison with a lot of other moisture producing veggies like onions and peppers.
I'll keep you posted as I learn more!