I have been given a rather large whole venison shoulder that I plan to cook for thanksgiving. The plan is to braise. However, I am dumbfounded as to how to brown the beat first, as the cut is so large. Also, I have been told that is is a good idea to soak the venison overnight in milk, however this spoils my red wine marinade idea. Any suggestions? Could I brown it on the grill over high heat, then braise? And what is the deal with the milk. Just sounds plain odd to me. Thanks!