The Ultimate Deer Roast Recipe from the Ultimate Deer Hunter, Uncle Earl Chilton of the Red Barn in Bowling Green!
So simple and developed and cooked for years for Mrs. Emily Chilton

You will need a frying pan large enough to cook your roast with a lid.  Flour your roast and place 1/2 inch of cooking oil in your roaster.  Brown your roast on both sides, add enough water to cover 1/4 of the side of the roast to the pan, add an envelope of Liptons onion soup and turn heat down and cook according to the number of pounds and how well done you like your venison.  My mother would doctor hers up by placing bacon and sliced apples or onions on top but with this method you really don't need anything else at all, the roast develops its own outside cover which is delicious melted with the onion soup.