You will  need : 

3 tablespoons olive oil

4 pounds venison meat from the leg, shoulder, and/or shank, cut into 1-inch cubes

Kosher salt

2 cups small-diced red onion

4 garlic cloves, minced

1 tablespoon chipotle powder

2 teaspoons cayenne pepper

2 teaspoons smoked paprika

2 teaspoons cumin seeds, toasted and ground

2 teaspoons coriander seeds, toasted and ground

1 teaspoon ground cinnamon

1 teaspoon ground allspice

2 tablespoons tomato paste

1 (750 ml) bottle dry red wine

6 tablespoons sherry vinegar

2 tablespoons Dijon mustard

2 tablespoons Sriracha sauce

½ cup packed light brown sugar

1 (24-ounce) can crushed San Marzano tomatoes, with their juice

¼ cup chopped fresh oregano

1 tablespoon granulated sugar

10 to 12 soft buns

1 Put a large Dutch oven over medium-high heat. Add the olive oil to the pot and let it get hot. Pat the venison meat dry and season liberally with salt. Begin browning the meat, about 2 minutes per side. You may need to do this in batches so as not to crowd the pot. When browned on all sides, remove the meat from the pot with a slotted spoon and set aside.