Recipe - Clive Younghusbands Venison Stew

4 pound Venison (haunch, ham)
3 cup Cheap red wine
1 One half cup Red or white wine vinegar
pn Ground allspice
2 Whole bay leaves
4 cup Celery, carrots, leeks,
Roughly chopped
Sugar
Salt
8 ounce Jar of beef gravy
Three fourths cup Pearl onions, trimmed
Three fourths cup Fresh mushrooms
2 Cloves, garlic, crushed
2 pn Ground oregano
1 pound Salt pork, minced

1. Pour half bottle of red wine and half the wine vinegar into a
nonaluminum pan. Add bay leaves, allspice and vegetables. Do not season.
Bring to a boil for 30 minutes. Cool to room temperature. This can be done
overnight in the refrigerator but allow to return to room temperature
before adding meat. Strain mixture through cheescloth. Discard the
vegetables and spices in the cheesecloth. 2. Add 2 tablespoons sugar and 2
tablespoons salt to the liquid. Cut venison into 2" cubes. Add to the
strained mixture. Let mixture stand in the refrigerator for 24 hours. 3.
Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the
remaining red wine. 4. Fry salt pork until crisp. Drain. Add salt pork to
Mushroom/gravy mixture. 5. Remove venison from marinade. Throw away
marinade. 6. Saute venison until brown. Add to mushroom/gravy mixture.
Place mixture in ovenproof casserole and cover. Bake at 350 deg. F for 2
hours or until venison checks done. 7. Serve stew over wild rice with
cranberry sauce on the side.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini