Roasted Venison with Fresh Cranberry Sauce
Trying this in a slow cooker will make the meat stringy and tough, so in short, don't do it. This should end up just as tender and sweet as tenderloin.
I cook my roasts to medium-rare. I don't care for them done any more than that, so if you like yours medium well or more, just be careful not to overdo it.
Fresh sage and basil can be substituted for the dried herbs. Just use twice the amount of each.