I developed a taste for venison at an early age. My father was a hunter. A friend gave me a venison tip roast, and I decided to cook it in my Crock Pot. I started by marinading it overnight in buttermilk. It was about 2-1/2 lbs. After rinsing it thoroughly, I put it in my Crockpot with about a cup of Guidry's Fresh Cuts, some Slap Ya' Mama, Tobasco, and 22 oz. of beer. I let it cook on high for about 2-1/2 hours. Then I added 1/2 bag of baby carrots, & a cut up, LARGE red potato. I let it go for about an hour, then thickened it with dry roux, and served over brown rice. It was pretty good, if I say so myself.