Bone-In Venison Roast

Basically you are stripping the siver skin ,and any fat ,and cooking a pot roast.

Smoke awhile,wrap in foil with a couple onions,a cup of wine,and cook until it is done to suit you.

How long should you cook the venison roast (boneless)to make it tender? Bring to 190 like a brisket? Should it be covered while going to 190 deg.?
JMB

Absent any further advice here is what I plan to do with my 8lb, bone-in Venison hind-quarter. The beast should be thawed be tomorrow morning so I got out my 10 gal tub that I use to brine Thanksgiving turkeys in. I am thinking a red wine/citrus brine along the following lines.

3 crushed Louisiana Organic Oranges (I just bought 10lbs for a different project)
1 crushed head of garlic (also good Louisiana produce, the deer was shot here so why not stay with the theme?)
1 bottle of red wine, probably a Rioja because I have some extra and I think it works well with the involved flavors
½ cup of salt
½ cup of white sugar
½ cup of brown sugar
¼ cayenne pepper
maybe some vinegar, ½ cup or so
probably 3 gallons of water
Then smoke the sucker with cherry (3oz) for 11 hours at 210. I know this seems a bit long but it is a bone in cut. It was just shot a few days ago so I am anxious to get this train moving.

I forgot to mention that after a 24 hour brine I was thinking of patting it down with salt, pepper and granulated garlic before smoking.

Venison roasts should not be cooked beyond medium rare-medium. Treat it like a good beef roast. You might want to drape it with fatty bacon after seasoning.