4 lbs. venison shoulder
2 onions, sliced
2 carrots, sliced
6 peppercorns
1 tbsp. salt
2 bay leaves
2 tbsp. beef suet
Vinegar and red wine to cover
1 c. red wine
2-3 tbsp. flour

Cut venison into 1 1/2 inch cubes and place in crock. Add equal amounts of vinegar and wine to cover along with onions, carrots, peppercorns, salt, and bay leaves. Cover and let stand in refrigerator 1 week. Drain meat and place in very hot roasting pan in which beef suet has been melted. Brown meat 20-30 minutes in oven preheated to 475-500 degrees. Add onions and carrots from the marinade, but not the marinade liquid. Instead add 1 cup red wine and enough water to cover venison. Lower oven heat to 350 degrees or just hot enough to simmer liquid in pan, and cook 2 1/2 to 3 hours. Place venison on hot dish, remove any excess fat and stir enough flour into pan to make a smooth gravy. Bring to a boil on top of stove, stir thoroughly and strain over venison. Serves 8 with noodles, boiled turnip, kale, and chestnuts or green peas, a knob celery salad and a crispy rye bread or roll.