For optimal results with this recipe, we recommend using either the haunch (rear leg) or the shoulder of venison. These cuts are particularly well-suited for slow cooking methods due to their texture and flavor profiles. The haunch offers a leaner option with a fine grain, ideal for tender, flavorful outcomes. The shoulder, being more marbled with fat, provides a richer taste and succulence, enhancing the dish's overall depth of flavor. Slow cooking these cuts breaks down the connective tissues, resulting in meat that's beautifully tender and falls apart easily.