For the venison braise (fall apart tender)... You'll need the venison, a few liters of stock (preferably veal, but beef will work), some flour, and the below marinade.
Cut meat into 1-2 inch thick cubes, trim excess fat, and marinate with this recipe:
Marinade
One bottle dry red wine
1/2 cup carrots, diced
1/2 cup onions, diced
2/3 cup leeks, white and pale green parts only, diced
5 cloves garlic, smashed
6 sprigs thyme
2 sprigs rosemary
2 bay leaves
1 tbsp. cracked black peppercorns
Place all ingredients in pan, and bring to a boil. Tilt the pan away from the burner and ignite the wine with a match. Allow the alcohol to burn off, then light it again. If there are no flames, then the alcohol is gone. This is a good thing for a marinade. Cool the marinade to below 40 F and pour over the meat. Place in well sealed bag and marinate for 8 to 24 hours. You can alter, omit, or add the ingredients if you like depending on what you have on hand that you think will taste good like parsley stems, lemon zest, turnip trimmings, mushrooms.
Preheat oven to 275 F. Remove meat from marinade. Strain the liquid from the vegetables and herbs so you have something silky smooth. 1st pile will be your veg, the 2nd will be your meat, the 3rd will be your marinade.
Bring the marinade to a boil, lower to a simmer, cook for 5-10 min, and skim off the foam. Remove from heat, cover, and set aside. At the same time, you'll want to be warming up at least 2 liters of your stock on a gentle simmer (be careful not to reduce too much).
Season the meat kind of generously with kosher salt and fresh cracked pepper. Coat meat with flour and pat off the excess flour.
Get a large pan nice and hot over high heat. Add canola oil, and when hot, sear the meat. Make sure they have room and are not crowded. You want to let them sit there without disturbing, so they're still rare on the interior, but nice and dark on the outside without being burnt. 2 to 3 minutes on all sides should work well.
Remove the meat from the pan and place in a wide casserole dish. Using the same pan with all of those brown bits, pour off the used oil and saute the reserved vegetables for a few minutes, or until they begin to caramelize. Add the veg atop the meat in the casserole dish.
Pour the warmed stock over the meat and veg, along with the reserved marinade. The liquid should cover the meat completely, but it should not be drowning in it by several inches. Cover loosely with a lid (thick foil will work), and braise at 275 F for 4-6 hours, or until the meat is extremely tender.
Remove cooked meat very carefully after cooking, discard the veg, and strain the braising liquid until silky smooth. This is your sauce. You can reheat the meat in this sauce and at the last minute, turn off the heat, add a spoon of butter and serve with your favorite sides. Any root vegetables work. Crispy garlic ciabatta bread is also great for soaking up the excess.
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