My husband is a deer hunter, so of course we eat Venison (deer).
He even talked me into going hunting with him, and I managed to get myself and 8 point buck!
You can read the story that my husband wrote about my first hunt here.
He even has a picture of me with my first deer on the page.
Now on with how we cook this delicious meat.

Venison Pot Roast

1 vension roast (up to 5 pounds)
1 celery stalk - chopped
1 medium onion - chopped
1 12-ounce can beef stock
4 to 5 potatoes
vegetable oil
2 carrots - diced
garlic clove
flour
salt
pepper

Rub the roast with a cut garlic clove and lightly salt and pepper the meat.
Dredge in salted and peppered flour.
Put 2 tablesspoons of oil in a dutch oven and heat over a medium-high burner
Brown meat on all sides
When meat is half-browned, add celery, onions, and carrots
Add beef stock and an equal amount of water and bring to a boil
Add salt and pepper to taste
When the boiling point is reached, tightly cover.
The roast can simmer at a low temperature on top of the stove, or it may be transfered to a 300 degree oven.
In either case, plan to cook it slowly for 2 to 3 hours.
Turn meat occasionally and add stock or water if needed.
During the last hour, add potatoes.