All you need is a venison roast of whatever size you like. First, follow the aging process. If you don’t do that, then be prepared for your roast to taste gamey.
One venison roast 2-5 lbs
A dutch oven, roasting pan, or oven bag
Carrots, onions, salt, pepper, garlic, red potatoes
Age the venison properly
Season the roast with salt and pepper to taste.
Cover with some carrots, onion slices, and chopped garlic.
Surround the roast with red potatoes
Seal tightly and place in the oven at 205 degrees F. For larger roasts, you’ll need eight hours. For smaller, perhaps only four. This can also do nicely in a crock pot, but the Dutch oven is my preference. Your roast should fall apart when pulled with a fork. If not, it’s not done yet.