MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Clive Younghusband’s Venison Stew
  Categories: Soups/stews, Meats
       Yield: 12 servings
  
       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.
  
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