I am trying to perfect the method of preparing red deer haunch, and so far I was unsuccessful to make a really good one. I already learned to tenderize it with vinegar/papaya/kiwi for 24 hours before cooking, and although it makes it more tender, after cooking the meat still comes out dry.
What method of cooking to use to so that it doesn't come out so dry?
Because of health concerns of advanced glycation end products (AGEs) I'd prefer to use as low temperatures as reasonably possible while still achieving a tasty meal. Similarly out of health concerns, if possible I'd also prefer not to use alcohols or sugars during preparation.
Some tip I've been told is to completely immerse the meat in goose fat and cook on low heat several hours. Is this a good idea or is there a better way to do it?