With how many deer we see in New England it’s hard to imagine what just a delicious meat is not more common. The cuts of meat are similar to beef, but leaner, so the need for acidity form the wine is less important. It is traditional to marinate the meat in the wine in the same or similar wine that you are serving, because it used to always be sourced from the wild. Today it is more common to get venison from ranches, that produce meat that is more tender and will not require marination to tenderize. Syrah, Zinfandel, and an oak aged Pinot Noir would make for an excellent pairing, as they have the moderate body and tannin structure that the venison will love.