First, I take the meat out of the freezer and place it in a bowl that is deep enough to cover the meat in water. Sprinkle a generous amount of salt over the top of the meat and cover with water. Allow it to soak and thaw (you may want to change the water a couple of times--if you do, don't add more salt). Anyway, when the meat has thawed, rinse the meat well, pierce with meat fork several times. Put the meat in a crock pot or oven dish. I use Lipton Soup Mixes (the dry soup in boxes--I like to use the Beefy Onion or Beefy Mushroom flavor for venison roasts). Sprinkle the dry soup over the meat. Pour water over the meat until it almost covers the meat. If cooking in the oven, cover with aluminum foil and cook on about 350 degrees for several hours or until done. If cooking in the crock pot, I usually put the roast on early in the morning and set the dial on low. By the evening, the roast is "melt-in-your-mouth" tender. I do hope this helps.Also, check the roast regularly to make sure that it does not dry out. If the water seems to be getting low, just add more.