I would potroast it....because you don't say what you know about the animal...tough old trophy buck...or nice tender doe.
If you dry roast it...you won't want to be cooking it all day.
I would top it with onions, garlic, celery carrots a goodly slosh of wine and put it into a 225 oven to cook most of the day...
Linda C

I knew it! I had faith!

Thank you so much! This will go in about 2o'clock. Nice and slow. I knew I could count on someone being kind to me...this brutally cold weather we are having calls for something hearty, rustic and delicious. Aroma, aroma, know what I mean? Thanks again. So grateful.
Kim

Lots of onion and if you need more liquid, use beef broth.

Nancy

My mother makes this. I don't eat deer but my parents both say it's very good. My dad was a hunter and fisherman all his life - those were his hobbies.

Savory Venison Stew

1 lb deer stew meat, cut into 1-inch cubes
4 slices bacon, chopped
¼ cup flour seasoned with salt and pepper
1 garlic clove, finely chopped
2 cups water
1 beef bouillon cube
¾ cup tomato juice
¼ cup Port or dry red wine
1 tsp lemon juice
1 tsp steak sauce (optional)
½ tsp marjoram
4 small onions
4 carrots, cut into chunks
4 potatoes, quartered
1 cup chopped celery
Salt and pepper

Fry bacon in a Dutch oven. Add cubed meat that has been tossed in seasoned flour; brown on all sides. Add garlic, water, bouillon cube, tomato juice, wine, lemon juice, steak sauce, and marjoram.

Cover and bring to a boil. Reduce heat and simmer for 1½ to 2 hours, until meat starts to tenderize. Add more water if necessary.

Add onions, carrots, potatoes, and celery. Cover and simmer for another hour, until vegetables are tender. Add salt and pepper to taste. Thicken stew slightly by sprinkling flour over the top and stirring while cooking. Serves 4.