So, I figured I owed the group a follow-up.
I basically made the version of the recipe that was found in the January 2001 issue of Cook's Illustrated. It can be found on the web if you search a little.
Using Ian's advice, I did do a very basic tenderizing marinade, using the aforementioned bottle of 06 Oyster Bay Pinot Noir, and a couple tablespoons of red wine vinegar with some bay leaves.
Braising time was 4 hours at 275F. Meat was certainly tender enough, in fact when mixing in the garniture at the end, I had to be very careful stirring as the meat was falling apart, and I wanted to serve chunks, not shreds. I managed to pull it off.
The sauce was fantastic, and the meat perhaps a tad over-tender, but the flavor did not suffer for it. The only critique I had is that this preparation managed to remove almost all of the distinctive venison flavor. I tried to downplay the gaminess a bit, as this was several guests' first experience with venison, but I was too successful. Next time, I'll make it some other way, but wouldn't hesitate to make the beef version of this again, as it was incredibly good. I served it over buttered and parsleyed egg noodles, with a simple green salad on the side, and crusty bread.
Wine(s): 2000 Domaine de Bonserine Cote Rotie. I went with a Northern Rhone after all, and I think it worked well. Definitely mature, more on the medium-bodied side for the region, but rather elegant with a long finish just the same. When that ran out, I opened a 2004 Chateau Pesquie Quintessence Cotes de Ventoux (80% syrah 20% grenache). Big blackberry nose, fuller bodied and jammy, with moderate tannins, but thankfully not made in the genereic over-oaked/ extracted international style, it still retained some actual varietal character. I'd give both wines a B+, but they were very different. I think the Bonserine was the better match, for what it's worth.
For dessert, I made Riesling gelatine in individual moulds with fresh (in February! - from Whole Foods) blueberries, blackberries, and raspberries. Gelatine was flavored with lime juice, sugar, and 2/3 of a bottle of Kung Fu Girl riesling. It went over fairly well, served with Quady Essencia.
Thanks for all of your help with this!
Chris