One of the revelations for me in the Primal Cookbook was stock in the crockpot. I've only done chicken stock so far, but per the book, cook it for 24 hours. It's AMAZING the difference between the watery, bland, pale-colored stock at 12 hours, vs the dark, rich, flavorful stuff at 24 hours. I also think the tip to include a couple of tablespoons of apple cider vinegar is great--helps to leach all the good stuff out of the bones.
I assume all this would be true with venison too?
I can't help with the rest of your question--I've never tasted venison, let alone cooked it
Zone diet on and off for several years....worked, but too much focus on exact meal composition
Primal since July 2010...skinniest I've ever been and the least stressed about food