|Dry red wine||2 Cup (32 tbs)|
|Lemon||1 , juiced|
|Bay leaves||2 Large|
|Yellow onion||1 Large, peeled and sliced|
|Carrots||3 , peeled and chopped|
|Celery ribs||2 (Top Leaves Of Celery Ribs)|
|Garlic clove||1 Large, peeled and crushed|
|Dried tarragon||1⁄2 Teaspoon|
|Dried thyme||1 Pinch|
|Whole black peppercorns||6 , crushed|
|Juniper berry||1 , crushed|
|Lean venison||3 Pound, cut in 1 inch cubes|
|Sweet butter||8 Tablespoon (1 Stick, Slightly More If Needed)|
|Lean salt pork||3 Tablespoon, cut into 0.25 inch dice|
|Fresh mushrooms||1⁄4 Pound (As Small As Possible)|
|Pearl onions||18 Small|
Combine marinade ingredients in a large glass bowl and stir well.
Add venison, cover, and refrigerate for 1 day.
Turn meat 1 or 2 times in the marinade.
Remove meat from marinade and dry thoroughly with paper towels.
Melt 2 tablespoons of the butter in a heavy skillet.
Brown the cubed venison a few pieces at a time, and with a slotted spoon transfer them to a bowl.
Add additional butter to pan as needed.
Transfer all the venison to a flameproof casserole.
In a small saucepan, warm the gin, then pour it over the venison and ignite.
Shake the casserole slightly until flames die out.
Saute the diced salt pork in a small skillet until golden.
With a slotted spoon transfer pork to the casserole.
Remove mushroom stems and save for another use or discard.
Wipe mushroom caps with a damp paper towel.
Melt 4 tablespoons of the butter in a small skillet.
Add mushroom caps and season with salt and pepper.
Cook, stirring occasionally, until tender, about 5 minutes.
Transfer mushrooms and cooking liquid to the casserole.
Bring 1 quart salted water to a boil.
Drop in the pearl onions and boil for 1 minute.
Transfer onions to a bowl of ice water; when cool, peel them and add to the casserole.
Strain the marinade and add it to the casserole; stir well.
Set casserole over medium heat.
Bring to a boil, reduce heat, cover, and simmer for 30 to 40 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a small skillet and cook the chicken livers until they are firm but still pink inside, about 5 minutes.
Cut into large dice.
When venison is tender, add livers to the casserole.
Taste, correct seasoning