The only thing that I can recommend after trying many recipes, is that you must cook(roast) it slow, and keep the temps down around 275 degrees. Start it off in a hot open oiled roasting pan, (Dutch oven is ideal, slow cooker is okay too), sear the meat, then turn the temps down to around 275, add water and put the lid on, check every 1/2 hour to make sure there is some liquid, add what you are allowed to. I would NOT add salt, it takes the moisture out of the meat while cooking, salt to taste afterwards. Make sure you remove any fat from the meat and replace with a bit of beef fat if it's allowed. Deer fat tastes too harsh.