Heat the oven to 200 degrees C
In a large roasting dish (ideally one with a lid, but some parchment and foil will come to the rescue if you don’t have that) – place the venison, veggies and herbs. Rub a little olive oil over the venison and season it well with salt and pepper.
Put this all in the oven for a 20 minutes “sizzle” to get things going. Then, carefully remove the dish from the oven and first add the vinegar – wait a minute or two and then add the water. Now, turn the oven down to 150 degrees C, cover the venison either with a lid or some parchment and then foil, and place it back in the oven. Now forget about it for at least 2hours.
Give the thing a quick check at 2 hours, take off the lid, see how it’s getting on, what we’re looking for here is the meat almost falling off the bone, if that’s not where you are don’t worry, it just needs a little longer. Check that there’s plenty of moisture still, and if more than half the water has evaporated add a little more, replace the lid, or cover and pop it back in the oven for another hour or so before checking again.
Once the meat is falling from the bone, switch off the oven and set the venison aside to cool for a while before draining off the stock, discarding the veg and bones and picking all the meat off the bones using some tongs – set this aside in tubs or dishes to chill for later use, reserve the stock for whatever you might want it for later too.