kland, My ex-mil is famous in her community for her venison roasts and the process is simple.
Roll the roast in flour seasoned with salt and pepper
Brown all sides in oil.
Put roast in roasting pan.
Pour one envelope of dry onion soup mix over the roast and in the pan.
Add 4 cups of blackberry wine, basting roast.
Put the lid on and toss in the oven. Bake at 350 until desired doneness.(She bakes it until it starts to fall apart) Add blackberry wine as needed to prevent dryness. After removing roast, thicken juices, drippings etc with flour , add milk as needed for gravy.
Those are her instructions, verbatim.
Not an elegant recipe but it sure does please the masses. I did notice the gamey taste disappears when she cooked it this way.