Easy, cheap and tasty as all get-out.
Plus it makes the kitchen smell good.
And its simple all ya need is time.
I made this the other year with some deer from San Angelo.
I didnt know what the cut was, (Looked like Homer butchered it with a chainsaw) so I decided to use this method to cook it to ensure it was tender and the wine took off the gamy.
It was delish! and fork tender!(I used Burgundy from the BOX)