What I now do with say the shoulders of the smaller deer and meat between the ribs (fallow upwards in size as I'm not that patient!) is to slow cook them in an oven tin with around a litre of stock for roughly 3 hours at 160C until the meat easily comes off the bone.
Then remove the meat, cut to size and store it in a sealed container in the fridge and simply add it to your chosen dish as and when. I would probably not keep it much longer than a week in the fridge so if you had a lot you could freeze in 1lb lots.
I added a jar of Pataks curry to some last week and simmered in a pan for around 1/2 hour and it was great plus always good casseroled with veg.