Pot-roasted Venison

In 1970 I wrote, innocently, that the ‘best cuts of venison cost the same as the cheapest cuts of beef’, giving a convincing recipe for loin marinated in port, and slowly roasted. But venison is now something of a luxury meat, and loin one of its prized - hence expensive - cuts. Instead I suggest haunch of venison, which is both cheaper and a generous and handsome joint for a dinner party. It should be marinated, being a lean meat, and slowly pot-roasted, or braised, to make it tender, with