I just learned how to braise meat a few months ago but I have been doing it a lot lately. I made some food over the weekend and I realized that the only kind of meat I have ever braised is beef. That is the way that I was taught and I have never really thought beyond that. But surely it must be possible to braise other kinds of meat.
I think braised pork or braised chicken would be incredible. I have friends that hunt and they always have deer meat that would probably do as well when braised as the beef I have been cooking. Are there any special needs when you are braising meats that don't have as much fat content as beef? Chicken is pretty lean so the liquids would probably have to be different.