I'm curious to know, were there any tomatoes in the recipe? I was adding them to beef stew for a time and noticed they made the beef tough.
If you still have good cuts of venison left, maybe try cutting some into 1/4" to 3/8" medallions, season to taste and pan fry them (about a minute or so, each side), rare or medium-rare, as Joseph mentioned. That's my personal favorite.