Cut 5 lbs or more of the meat into serving size pieces and then brown in cast iron large pot then set aside.
Add bacon grease (or canola oil etc.) and flower to make a dark roux.  At least a cup of flower if not more depending on amount of meat.
Add 16 OZ container of already chopped up onions or chop your own (3 to 4 medium yellow onions to the roux and cook for 10 minutes or so.
Add 2 to 3 tablespoons of dried thyme
A small pinch of dried Tarragon (optional)
2 or 3 large bay leaves
Add ½ bunch of parsley
4 cloves of garlic (use garlic press or chop fine)  You can use more it just depends on how much garlic you want.  You can’t really overpower it.
Cook all dry ingredients and onion for at least 20 minutes till onions are really cooked.
Now add 2 cans of petite diced tomatoes or one large can.
Mix for 5 to 10 minutes till all blended.
Add ½ bottle of red wine (you can add as much as ¾ of a bottle). 
Cook another 10 minutes or so.
Add 1 quart of chicken broth or until desired thickness.
Now you have the basic liquid the venison will cook in.  Adjust seasoning after you add 2 tablespoons of Worcestershire Sauce and whatever hot sauce you have on hand.  Add tablespoon of sugar (more if necessary) to cut the acidity of the tomatoes.
Salt and black pepper to taste.  Salt will be the key once everything is adjusted.

Add meat and let low simmer checking every half hour in case it sticks.
Will take 3 or so hours to cook as the meat has to become cooked enough to simply cut with a fork.