In a large saute pot heat the oil. Season the venison with salt and pepper liberally on all sides. Place in the pot and sear for 4–5 minutes on both sides until well browned.
Add the shallots, mushroom, ginger, and garlic, sprinkle with salt to release the juices and stir. Let brown without moving them further.
Deglaze the pan with vinegar and scape the brown bits from the pan with a spatula.
Add the quince juice and continue to scape until well combined.
Add the cinnamon stick, cover with a lid and cook on low heat for 2 hours, until the meat is fork tender.
Serve in a bowl with rice, noodles, or crusty bread.