Congrats Nick on your success. Because venison isn't marbled like elk or Ry's AAA beef, here's a suggestion for your roasts--

Drop the selected roast into a large Zip-Loc bag. Add 2 Tbsp. Jew salt and 1/4C brown sugar to the bag with only enough water to dissolve same and cover the roast when the air is burped out of the bag. Drop it into a SS mixing bowl in the event the bag leaks a tad and let it soak for a couple hours at room temperature, flopping the bag on occasion.

If not already there, let roast get to room temperature. Preheat oven to 250F. Pat roast dry with a paper towel, rub with a light coat of olive oil and sprinkle with a few pinches of alder smoked salt (seasalt.com) and fresh ground pepper. Sear roast in smoking hot olive oil-lubed cast iron skillet to just brown the outside. Place seared roast on the rack of a roasting pan (can also use a cookie cooling rack on a baking sheet) and let it go until the inside reads 135F for med. rare. Remove, tent with foil and let rest for 20 minutes before thinly slicing.

Enjoyed backstrap roast for dinner the past few nights....