Clive Younghusband`s Venison Stew

4 lb Venison (haunch, ham)

3 c Cheap red wine

1 1/2 c Red or white wine vinegar

pn Ground allspice 2 Whole bay leaves

4 c Celery, carrots, leeks,

Roughly chopped Sugar Salt 8 oz Jar of beef gravy

3/4 c Pearl onions, trimmed

3/4 c Fresh mushrooms

2 Cloves, garlic, crushed

2 pn Ground oregano

1 lb Salt pork, diced

1>. Pour half bottle of red wine and half the wine vinegar into a

non-aluminum 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 oven-proof 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.