Okay, obviously this would not be a traditional beef bourguignon, but I would like to use the recipe as a base. Some things I was thinking of changing are: making venison stock (if I can get my hands on some bones, we gave all of ours away), using a zinfandel or syrah instead of pinot noir. Then potentially adding some blackberry jam at the end (if needed).
What are your thoughts on cooking time? I am wondering if I need less time for braising or more?? Would the stronger wine be too strong? I was thinking of the heavier fruit in the wine being a good thing, but perhaps it will impart to much of a wineyness and I would better off with the Pinot, then adjust for fruitiness later. Anything else I should add/subtract?