Season and sear the venison roast. In a crock pot or pressure cooker, saute the garlic, onion, celery and carrots in olive oil until tender. Add the venison and cover with red wine and beef stock and slow cook from 1 ½ to 3 hours until meat is tender enough to fall apart. Remove from cooker and allow to cool, then shred.
Peel and boil potatoes in salted water until tender. Mash the potatoes and add butter and heated milk. Season to taste. Keep warm and set aside.
In a frying pan, heat olive oil at medium/low heat and add oysters until cooked through. Add garlic and heat until tender. Add shrimp and shredded venison and heat through. Stir in half of the lobster bisque and the oyster nectar. Cook to reduce the juices about half way. Add the remaining bisque and the whipping cream. Cook under medium heat and reduce for 3 to 4 minutes.
In a 4 or 5 inch diameter ramekin or small bowl, fill about ¾ of the bowl with Sika/seafood mixture. Top with a layer of mashed potatoes and sprinkle the top with breadcrumbs and parmesan cheese. Bake in a 350 degree oven for about 15 minutes or until golden brown.