Soak deer meat (steak, tenderloin or roast) in heavily salted water overnight in refrigerator. Boil 2 cups water in saucepan. Add 2 beef bouillon cubes. Let simmer until cubes are dissolved. Peel and cut up carrots and place in bottom of crock pot. Rinse salt water off of venison and add to crock pot. If roast is used, cut up. Pour bouillon over all. Cook on low 8 to 10 hours. Also, when making Venison Stew using 2 cups beef bouillon in place of some of the liquid, makes a tasty stew.