1.) Brown the meat with a little bit of oil in a six quart stock pot.
2.) Turn the heat down to medium-low and add some water or beef broth. You don't have to cover the meat with the liquid.
3.) Sprinkle salt and pepper all over the meat. You can also sprinkle any other preferred spices.
4.) Smear a teaspoon of beef soup base on top of the meat if you used water in #2.
5.) Put the lid on and cook for about five hours. Check the pot from time to time to make sure there is water in it and the water is a very gentle simmer. DO NOT BOIL. A few little bubbles rising through the liquid is perfect.
6.) In the last two hours add carrots, potatoes, turnips, onions, etc., whatever you like. I've been known to add corn on the cob.
7.) The liquid can be made into gravy right in the pot.
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When you are finished you have only one pot to clean. Yay!
Sounds delish; I am going to try those ingredients using the pressure cooker & it should turn out fork tender in about 1 hr.
Not venison, but beef hindshanks, which is turning up where I live for less than $3.00/lb.