Even so young and small an animal has different cuts and each requires a different style of cooking. Certainly the shoulders and boned out neck should receive the red wine and slow cooking in a stew or ragout, the short ribs and shanks also will be at their best braised at low temperatures for a long time. However, the high cut ribs, backstraps and legs need to be treated much more respectfully. Venison should never exceed 130 degrees F when roasted and barding or layering with a really good, custom smoked bacon can only improve what is already a most flavourous cut. Once the meat has reached the appropriate low temperature it should be sliced into serving portions and served as the secundi after a light broth. Accompanying the venison should be a potatoes mashed with turnips, chioggia beets in melted butter with salt, and a fruity sauce made with lingonberries or possibly oranges. Follow with a mesclun salad and wash the whole thing down with a Chianti Reserva or, for our South African compatriots, a vintage Pinotage. BTW, American wine drinkers simply haven't a clue how good this last grape is and it is available for a pittance here in the states. Stock up your cellar before the word gets out, chaps, and you will understand why it is the pride of the Dark Continent!
it seems santa comes from the deeps not form above 
