Braised meat dishes is a favorite in my family. With fairly small changes to the setup, the braised dishes will have a wildly different character. This I think can be seen easily in the MeatEater-inspired jackrabbit ragú served over hearty pappardelle pasta to my twist on Hank Shaw’s pot roasts with red wine sauce-infused root vegetables.
For experimentation, I recommend trying out different braise liquids as well as meat. Maybe skip the flouring of the meat and keep reducing it until the sauce is thick. The variations are many and it is a forgiving cooking method that rarely disappoints
For braised dishes I prefer gnarly cuts such as neck or shank but you can, in a pinch, even substitute for fine BBQ cuts such as the bottom round. If you use a BBQ cut you should be aware that it often becomes a little dry. An easy remedy that will enhance the experience is to break up the meat in smaller pieces and coat it with the rich sauce before serving.
The braised venison recipe below is classic and easy to get right. I have provided some alternatives to play with. The standard red wine is probably my favorite.