Chinese Style Slow Cooker Venison Shoulder

Heat a pot over medium-high heat and add the cooking oil. Add the onions and saute for around 3 minutes. Add the ginger, garlic, cinnamon, star anise, and dried whole chilies. Cook for another 2 to 3 minutes while stirring often. Pour in the stock (or water), soy sauce, wine, oyster sauce, brown sugar, and annatto if using. Bring to a simmer and cook for 1 minute and turn off the heat.
Place the venison shoulder in the slow cooker. Pour the ingredients from the pot over the venison shoulder. If you skipped step 1, simply pour all of the remaining ingredients over the venison. You want the liquid to cover between 1/2 to 3/4 of the meat. Add more stock if needed.
Cover the crockpot with the lid and cook on the low setting between 7 to 9 hours. If you have the option to flip the meat over during the cook, it will aid in keeping the meat moist. Keep in mind that venison will cook differently from animal to animal. You may need to adjust the cooking time as you see fit to render tender results. Once tender, shred and eat at once, or skip to step 4.

Let the meat rest in the cooking liquid until it comes to room temperature or overnight in the refrigerator. Strain out the cooking liquid and pour it into a pot. Bring to a slow simmer and cook until the liquid has reduced to the consistency of a glaze. It should be able to coat a spoon. Shred the venison shoulder and add the sauce as you like.