Last week some friends of ours gave us a venison roast. I've never cooked with venison before so I wanted to make sure I did it right but wasn't sure what "right" was. The only venison I had before this was some venison jerky and it was kind of gross. I had heard that the taste of the meat is really determined by the way that the meat is handled and processed and I'm assuming the venison I had before was probably not from the best source. I knew that our friend had the meat processed properly and the roast looked pretty amazing.
