Cook this as a steak and shortly before the end just deglaze the pan with the apple juice, reduce by half and then finish with cream. The cream will numb the acidity etc..
Cooked in this order:
Venison loin or leg steak heavily, seasoned with salt and pepper before and during cooking.
Ground hot paprika powder
Dry apple juice
Served with pots and garnished with parsley
Notes: try adding real apples in autumn and star anise and or cloves.
Kind regards olaf