I have had problems in the past with my attempts at cooking a consistently tender, fall apart venison pot roast. Mine either come out quasi-tender or rubber football. I have tried more water, less water low heat all day, high heat all day etc etc. What is your advise on cooking venison so that it is fall apart tender? And how much does it matter which type of roast it is: shoulder, rump, etc. Thanks for your advise!