|Vinegar||1⁄2 Cup (8 tbs)|
|Onion||1 , peeled and chopped|
|Leeks||2 , trimmed, split down the center, washed and chopped|
|Celery ribs||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Venison||5 Pound, cut into cubes|
|Dry red wine||1 Bottle (1 l)|
|Black pepper||To Taste|
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Flour||1 Cup (16 tbs)|
|Water/Stock||1 Cup (16 tbs)|
|White onions||1⁄2 Pound (Peeled)|
|Diced salt pork||3⁄4 Cup (12 tbs)|
|Mushrooms||1 Pound, quartered|
Combine the vinegar, parsley, carrots, onion, leeks, celery and garlic in a saucepan.
Tie the juniper berries and spices in a small cheesecloth bag and add them.
Bring to a boil.
Place the venison in an enamel or stainless steel container and pour the hot spice mixture over it.
Add enough dry red wine to cover.
Sprinkle with salt and freshly ground black pepper.
Let stand in a cool place or in the refrigerator overnight or longer.
Preheat the oven to 325 degrees.
Drain the meat, discard the cheesecloth bag but reserve the chopped vegetables and the marinating liquid.
Heat the oil in a large skillet and brown the meat well, a few pieces at a time.
As the meat browns transfer it to a large kettle.
Sprinkle the meat with thyme and salt and pepper.
Place the kettle over moderate heat.
Sprinkle the meat with the flour and stir until meat is evenly coated.
Add the marinating liquid and vegetables and, if necessary, water or stock to cover.
Bring to a boil, then transfer the kettle to the oven.
Cook two to four hours depending on the age and tenderness of the meat.
When done, the meat should be tender.
Meanwhile, peel the onions and cook them in water to cover until they are nearly tender.
Place the salt pork in a small saucepan and add water to cover.
Bring to a boil and cook two minutes.
Cook the salt pork in a small skillet until it is golden brown.
Add the mushrooms to the salt pork.
Add the onions and cook briefly, stirring.
Add the salt pork, mushrooms and onions to the stew and stir.