When I visited my moms for turkey day, she gave me a deer scapula/thigh with all associated meat (front leg) on it as her and her hubby did not know how to prepare it
What follows is what we did:
So, for the venison shank we got, we looked up recipes for Venison Roast, found a really REALLY horribly written one, used it as a baseline and just sorta winged it.
Marinate for at least 12 hours in a cup of milk, Tbs Worstchire, Garlic Powder, Creole seasoning, and 1/4 cup olive oil.
Get a REAL dark sear on all sides of the meat, dark DARK brown sear. Pull meat out to rest briefly.
In pan that the seared meat was in, cook about two chopped up onions, when they are translucent toss in a chopped bell pepper, 6 cloves minced garlic
When that is cooked down add about 2 cups of water and brown gravy mix.
Put meat back in the pan, make sure it is half covered with liquid (braise it basically).
Cover it, toss it in the oven for roughly 3 hours at 325. We pulled it out and flipped the meat every hour or so.
When the meat started to break down enough to pull apart we pulled the pan out, tossed it on the stove top and pulled the meat out.
I shredded the meat while M thickened the sauce.
M finished the sauce by adding chopped parsley and green onions.
From there we basically put mashed 'taters in a bowl, I put the meat on top of the gravy-sauce, M put the gravy-sauce on top of the meat, but both were on top of the 'taters.
Absolutely spectacular.