We used to eat a lot of venison in Scotland. We marinated it in red wine, a little port or brandy / cognac, thyme, P&Salt,and crushed juniper berries, add some lardons of bacon and then cook in a covered casserole dish in a slow oven about 170c until done. ( Depending on the size of the joint)
Reduce the sauce when cooked with a knob of butter and add some pickled walnuts if you can get them.
Still love it cooked this way even here in France
Serve with mashed potato
Life is like good wine.......best taken with friends x