So we had this venison roast (about 6 pounds) that had been moldering away in the freezer, lo these many months. I convinced Handy Husband to bring it out for our New Year's Day bash to get rid of it (I am not a big venison eater). Here's how HH fixed it:
Soaked overnight in enough water to cover with two handfuls of kosher salt thrown in.
Next morning, rinsed and placed now-brined roast in slow cooker, added 3 ounces of whiskey, Wicker's basting sauce, a little worcestershire sauce, and about half a cup of hot Asian dipping sauce. All in all, enough liquid to cover. Cooked on low for 8 hours.
The meat fell off the bone. I even ate some of it.
Kool Aid - Think before you drink.