Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
The best parts of venison are the legs and the saddle, to be cut into
steaks or cooked whole is a roast. Use shoulder and neck cuts in stew.
The meat dealer who sells venison to you should let the freshly killed
meat hang at least 24 hours or better still for several days. When
he cuts piece for roasting, ask him to lard it with strips of salt pork.
Marinate the roast is described in recipe for Braised Venison. Let
stand at least two days in marinade. Then roast, as for Lamb, in open
pan at moderate (325°F ) temperature or to desired doneness.