Leg of venison, about 20 lbs.
1 tbsp. or more crushed peppercorns
6 carrots, sliced
3 bay leaves
1 lb. strips of suet or salt pork, or bacon
1 bottle red wine (Burgundy type)
4 onions, sliced thin
3 crushed garlic cloves
1 tbsp. thyme, celery leaves, parsley sprigs

Combine wine and seasonings and pour over venison in a large container. Keep in a cool place at least 24 hours, turning the meat occasionally. Cut gashes in the meat and press in strips of fat.