Venison, antelope, elk and bison are all well-suited to long simmering. Stews are excellent, as are Italian sugos, which are highly concentrated pasta sauces where the meat becomes the chief flavoring agent. A few things to remember about game stews: Use larger pieces of meat than you might use with beef, as this will keep it more tender. Also cook your venison stews at the barest of simmers — never let them come to a full boil.
And be sure to add some sort of fat in your stew or sauce, or it will taste dry.