Preheat the oven to 300 degrees F.
Generously season the hindquarter with salt and pepper.
In a large Dutch oven, heat the olive oil until it is almost smoking. Place 1/3 of the venison in the pot and brown on all sides. Remove the venison to a plate with a slotted spoon and continue with the rest of the venison.
Add the onion and cook about 5 minutes until soft. Stir in the garlic, crushed red pepper, turmeric, lemon zest and juice, and cook for about 1 to 2 minutes.
Add venison to the Dutch oven and pour in the 3 cups broth, along with the the tomatoes. Bring to a boil and turn off the heat. Cook covered for 3 hours or until the venison is tender.
Remove from the oven and place over low heat. Add any remaining broth to create the thickness you like. Stir in the beans, collards, cilantro, and dill and simmer 15 to 20 minutes, or until the greens are wilted.
To serve, divide the cheesy garlic grits among the bowls and ladle stew over the grits. Add chives, parsley, mint, jalapeño peppers, and goat cheese. Enjoy!