This is a recipe that has its roots in old Pueblo Indian cooking and is basically meat in a seasoned chile sauce. Pork and beef are more commonly used, but venison is a tasty variation.
(three (out of three possible) 'how much time?' emblems)

6 to 8 dried New Mexican red chiles
1 ancho chile
1 pasilla chile (optional)
2 tablespoons vegetable oil
2 pounds venison, cut into 1 1/2 inch cubes
1 large onion, chopped
3 garlic cloves, minced
3 cups beef broth
salt

Place the chiles on a baking pan and toast for 15 minutes, or until fragrant, being careful not to let them burn. Remove the stems and seeds from the chiles and crumble them into a bowl. Cover them with hot water and let them steep 15 minuts, until soft. Drain them and discard the water.

In a heavy skillet, heat the oil over medium heat, add the venison, and brown. Remove the meat and add the onion to the pan. Add more oil if necessary and saute until the onion begins to brown, 5 to 10 minutes. Add the garlic and cook for 1 to 2 minutes.

Place the chiles and onion mixture in a blender or food processor. Add 1 cup of the broth and puree until smooth, adding more broth if necessary. Strain the mixture through a sieve.

In a large saucepan, combine the chile mixture, venison, and remaining broth. Bring it to just below boiling, reduce the heat, and simmer until the meat is very tender and the sauce has thickened, 1 to 1 1/2 hours. Serves 4 to 6.

16 dried New Mexican red chiles
2 pasilla chiles (dried)
2 poblano chiles
2 habanero chiles (optional)
chili powder
corn oil (as needed)
5 pounds bison tenderloin, but into 1" pieces
2 large onions, cored and sliced
6 garlic cloves, crushed and peeled
5 cups beef broth

In the interest of letting the ingredients get to know each other, and a general lack of block time, I did this is three chapters.

Chapter 1 - sauce

This took all of 2 hours to complete.

Preheat the oven to 250F. Roast same kind chiles to the capacity of the oven. 15 minutes was right to roast but not burn them. As they are completed, remove from the oven, open, and de-seed. I just tore them into strips and set aside as completed.

The onion and garlic were prepared as I had time in between oven sessions. Also, a large pot of water was put on the stove and heated. With care, the onion can be sauteed with corn oil, then garlic added, while chiles are in the oven, but be careful not to burn the garlic.

When all the dried chiles are prepared, place them into the hot water for about 5 minutes then drain, reserving 1 cup of the water.

Place the ingredients into a food processor as capacity dictates; this may require several batches. Process into as thin a liquid as possible, then run the liquid through a sieve to eliminate any lumps.

Cover and store overnight.

Chapter 2 - Meat

Cube the meat as uniformly as possible. Pour sauce into a stock pot or other large pot, taking into account the volume the meat will add to the capacity. Warm the sauce but do not boil.

In a skillet, add corn oil, heat, and brown the meat. Drain. Add the meat back into the skillet and saute while dusting the meat with chili powder until all sides are coated and cooked.

Add the meat to the sauce and bring to a boil. Reduce heat to low and simmer, covered, for 1 1/2 hour. Allow to cool, uncovered, and store in the refrigerator overnight.

Chapter 3 - Final Prep

Heat the mixture uncovered to allow further thickening of the sauce, serve in a bowl, or possible as a filling for tortillas.