Season the meat with 1 teaspoon of salt and ¼ teaspoon of pepper and allow to sit uncovered in a refrigerator for a few hours before searing, or overnight if possible.
In a dutch oven or other braising pan, heat the oil until very hot and nearly smoking. Pat the meat dry with paper towels, then brown the pieces of venison well.
Deglaze with the wine and cook off, then add the stock, bring to a gentle simmer, turn the heat to as low as possible, add the morels, and cook, covered, for 1 hour. (Baking a pan at 275F works great too).
When the venison is tender, allow it to cool to room temperature, then remove the venison and morels with a slotted spoon or Chinese spyder. Cut the morels into large bite-sized pieces.
Let the cooking liquid sit for 10 minutes, then carefully pour off as much as you can, leaving the last couple tablespoons in the pot since any dirt will be concentrated in there.
If you suspect your morels are at all sandy, swish them in a few cups of fresh water as a secondary precaution. It's a good idea to taste a few pieces.
Toast the rice
Meanwhile, toast the rice for 25 minutes at 325 F in a pan until light golden and reserve.
Cook the rice
Assess the amount of cooking liquid leftover and either cook it down or add another splash of stock or water to make it equal 2 cups. Taste the cooking liquid—it should be lightly seasoned with salt and rich tasting.
Pour the stock over the toasted rice, add one tablespoon of the butter, bring to a simmer, turn the heat to as low as possible and cook for 20 minutes, or until the rice is tender. Allow the rice to rest while you reheat the venison and morels.
Finish and serve
Heat the remaining two tablespoons of butter in a 10 inch skillet, then add the venison and brown lightly. Add the shallot or onion and cook a few minutes more.
Add the morels and cook for another minute or two, then add the minced garlic and cut chives, toss quickly, adjust the seasoning with a pinch of salt and pepper, then add the rice to the pan, toss to heat and disperse the ingredients and serve from the skillet. A side of freshly picked and steamed nettles with butter at the table makes a great side dish.