Why not...

I have a nice lump of venison leg, so I thought I'd slow cook it much
the same as this 4 hour lamb recipe:
http://www.foodnetwork.com/recipes/i...ipe/index.html

I've substituted the white wine for red, obviously, and am also using
a more expensive red this time. Also used roughly 2 parts red wine to
1 part water. I considered substituting the rosemary but decided it
ought to go well with the venison.

Now to wait a few hours and see what I think of the red wine this time
around