Bow season is upon us and shootin' season is not far off. Now the question that I have is: How do we best cook venison? In the past I have cooked marinated roasts like steaks for the first couple of minutes (700 for three minutes on all sides(2,3 or 4 if you can do it)) and then 40 minutes longer at 300 and wound up with some delicious well done - but still moist and tender - venison. I have also just cooked it slow - 250 for about two hours and had some wonderful medium-rare but incredibly moist and tender venison. [p]Now my buddy (the supplier of my venison - I can't kill Bambi but he can) and I have been discussing new ways. I want to try a venison roast that has been wrapped in bacon cooked slow for a few hours. He wants to try brining a roast for a couple of days before cooking high (700-for about 9 minutes total) and then slow (350-40 minutes). Someone else suggested injecting rather than brining. I've also been thinking about slicing it like Mr. Toad does his pork and stuffing it full of fruits and bacon (for the fat). [p]Has anybody tried any of these ideas that will warn me not to do it? I've still got three or four roasts left over to play with and by George, I'm going to find the perfect venison cooking method - or at least a great one. And enjoy my failures as well as my successes.