I have a pretty large venison ham I'm thinking about braising in some venison broth I made, bottled barbeque sauce, onion, garlic (of course!), maybe a beer. Throw it all in my big dutch oven and let it cook a few hours. Whadya think? Any suggestions? Opinions? BTW, I'm pretty new to this site, but I love it. Tons of good pointers for a new archer like me. You folks are terrific!