I am not a fan of any sort of slow cooking. It ruins wild meat, IMO. Makes it dry, gamey, and funky textured. No amount of sauce will cover nasty meat. I won't eat anything out of a crock-pot or the like, barf...
If I do a pot roast, it starts out marinated, then into in a heavy cast iron pot... hot as hell, and seared on all sides, then finished in the oven for as long as it takes to make medium rare.
Only thing nastier to do to wild meat than a crock pot is pressure cooking. And of course any recipe that starts with "onion soup mix"'and other abominations
Bunch of haters. Just when I was going to invite you and Bambi over for Sunday dinner
I plan on shooting 3+ of them next year. I could easily bring one up when you take me caribou hunting...Depends on the size and thickness. I'm not very good at time. Usually just poke it and can feel how done it is. After it's seared, maybe 8-10 min a pound on 400? Medium rare is pretty sqishy, well done is firm to the touch. Can always cut into it and see how done it is.
Wish I had some antelope... Best meat there is.