---------- Recipe via Meal-Master (tm) v8.01
       Title: Clive Younghusband’s Venison Stew
  Categories: Soups/stews, Beef, Pork/ham
       Yield: 12 servings
       4 lb Venison (haunch, ham)                    Salt
       3 c  Cheap red wine                      8 oz Jar of beef gravy
   1 1/2 c  Red or white wine vinegar         3/4 c  Pearl onions, trimmed
         pn Ground allspice                   3/4 c  Fresh mushrooms
       2    Whole bay leaves                    2    Cloves, garlic, crushed
       4 c  Celery, carrots, leeks,             2 pn Ground oregano
            Roughly chopped                     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.