#1 Save leg shanks from your deer
Cut 6 peeled carrots into 1" pieces
Cut 6 stalks of celery into 1" pieces
Cut 1 or 2 sweet onions into quarters
Separate a head of garlic cloves and cut them in halves
1 Heaping Table spoon of tomato paste
3 bay leaves
Several shakes of Worcestershire sauce
1 can of beef broth
1 cup or 2 of cheap red wine
You want enough liquid to cover about half way

Coat the shanks in flour and brown them in oil to get color not cook them
Remove to a plate
Add vegetables, and tomato paste to the oil and cook for a few minutes
Put shanks in and cover with veggies
Add the wine and broth to about half way
Slow cook this in a covered baking dish for about 5 hours at 325 degrees. Low and slow is the secret to break down the connective tissues and make the meat fork tender.
Check for liquid after 3 or 4 hours and add more if needed
Serve over polenta or mashed potatoes

This was before covering it and going in for the 5 hour nap.