May I ask about venison?

I'm not sure if this cool to ask but can I ask you guys about venison?
If not could a mod please delete this post?
So one of my fishing/diving buds gave me some nice venison shoulder  steaks.
My wife and I usually make some bad ass chili with the meat he gives us but this time I want to change it up a bit.
So I'm thinking of baking it.
Never have I done this so any input would be appreciated.
My thoughts are to marinade it in Italian dressing for a day or so and then combining that with onions,shallots and veggies wrapping it in foil,maybe putting that in one of them plastic baking bags and then doing a slow cook/bake.
I'm thinking that doing the wrap/bake thing would keep it juicy .
Have any of you done this?
Any idea of what I need for temp and time?
Thank you.
Andy

Oh I forgot to mention that I'm thinking of adding some herbs and a few shots of orange juice.
I dig veggies but am not sure which will be able to cook for the same time as opposed to cooking them sepperate and then adding to the plate at meal time

Try this recipe...

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=203669

If you are open to other recipes, my mom used to do a venison version of the VN dish Thit Bo Luc Lac.

http://www.foodnetwork.com/recipes/shaking-beef-bo-luc-lac-recipe.html

I think small cubes would be a good treatment for any dense, low fat meat like venison.
Not sure how you feel about fish sauce on your meat, but if you're feeling adventurous, give it a shot.  Not baking but it shouldn't be too far off, health wise

Venison's pretty lean meat. I think if you bake it it might get dried  out.

One of my favorites is venison stew over polenta. Use a pressure cooker if you've got one.

I'm not a big fan of meat marinated in vinegar.

My two cents

For shoulder steaks, think braise. There's connective tissue in there that benefits from a long, slow, low temperature cook and the braising liquid ensures that a low fat meat like that won't dry out. Something stew-like along the lines of Beef Burgundy would be perfect. This recipe sounds really good ... http://www.bbcgoodfood.com/recipes/1935/succulent-braised-venison

Whatever you do, let is know how it turns out.

I second the Braise suggestion, long slow cooking for sure. Oh man my appetite just kicked in. Venison sounds fantastic right now. Time to hit the woods.

One thing I like doing with shoulder steaks, is make like a salisbury steak. I do it in a crockpot with brown gravy, and let it go all day on low. Great over rice. Either gotta cook it low and slow, or fast and hot when talking lean wild game like venison.