6 green onions, sliced
1 stick of celery, chopped
1 med. carrot, chopped
1 or 2 cloves of garlic, crushed
1 1/2 c. of olive oil
1/2 bottle of red wine
1 bay leaf
2 cloves
3 black peppercorns
4 coriander or juniper berries (1/2 tsp. if ground)
1 sprig of parsley, marjoram and thyme

Brown onions, celery and carrot in oil for a few minutes, add other ingredients and simmer for 15 minutes, allow to cool and pour over venison. Allow to soak for 2 days in cool place. Allow to soak 7 days if in refrigerator.