Game-time Decision

I received some unsolicted venison from a boyfriend of a friend "for Christmas." I thought to myself, "Why are you handing me raw meat when I'm 250 miles and 3 days from my home?" After an awkward, "uh, thanks?" 500 miles and four days later, I set out to make a meal out of this huge hunk of meat with little knowledge of how to cook it and no knowledge of how it was hunted and butchered (that knowledge would have been very unsolicited).
I took a "patient poll" to see if anyone has cooked venison before-this being Missouri and all-and I got blank stares and one "you need to make sure it doesn't taste gamey." I've heard this expression before, but if one has never eaten 'game' then how do you know something is 'gamey?' I consulted my "Joy of Cooking" (not to be confused with the Joy of Sex) and after being sidetracked on how to cook my muskrat, I was left as confused as when I started.
I actually converted a beef slow cooker recipe for "Italian Pot Roast" and inserted "venison roast" where it said "beef roast." It turned out quite well. The trick to venison is the bbq pit masters mantra "low and slow." I served this over polenta which was an unnecessary, but low cost, addition.
I added massive quantities of cayenne pepper to the tomato/venison mix and converted the pot roast into ropa vieja and froze for a lazy day.
Never turn your nose up to free meat.