I dont mind to be honest. For older beasts I have always found its best to treat how you treat a woman, long and slow

I usually start with by sealing the meat in the obligatory olive oil, put a slice onion after that bit of garlic and some salt and pepper. Once the onions are brown half to a full bottle of red wine depends on my mood, and about 1.5 litres of beef or preferentially venison stock. Meat back in, bay leafs and over a low medium heat start to stew down the stock level to about third of the original. Normally takes about 3-4hours. About an hour left in with pearl barley. Half an hour to go, good mushrooms, baby onions and horse radish and parsley dumplings a good slosh of port. Right at the end 2 pieces of very dark and bitter chocolate, seems weird but it really works, salt and pepper to taste and serve with mash, clapshot, curly Kale and a lot of good crusty bread. DOesnt ever seem to be anything left. A real winter warmer. In the summer barbecue time cut into steaks if possible, kebabs. Anybody ever tried venison satay, may have to give that one a go some time. The fillet of a young'un fried whole in a pan with butter, once done to your liking, flambae with brandy once the fire dies down have it out leave to rest, a good slug of port, 100mls of venison stock/beef stock. whick in a little red current jelly and then double cream. Slice the fillet thinly put lay on a bed of cabbage spoon over the sauce and serve with roast potato's and a good claret. Top it off with good company and any of these your on to a winner.