For less tender cuts of farmed venison, such as shoulder and neck roasts or shanks, prepare as for Beef Pot Roast or Stracotto. For mature, tough wild venison roasts, prepare as for Sauerbraten or Boeuf Bourguignon (letting the venison marinate overnight for the latter). Cook as directed until tender; the length of time will depend on the size and shape of the roast (and how mature the animal was when harvested).