3 lbs. venison, cut into 1 1/2 inch cubes

MARINADE:

3/4 c. red wine
2 tbsp. olive oil
1 med. onion, chopped
3 juniper berries, crushed
1 bay leaf
1 clove garlic, peeled, crushed
6 peppercorns

STEW:

1/4 lb. salt pork, diced
1/4 c. chopped shallot (or onion)
1/2 c. celery, chopped
1/2 c. carrot, chopped
Flour
1 c. beef broth
1 tsp. crumbled dried thyme
1/2 c. port wine
3 tbsp. currant jelly

Wipe venison with damp cloth; place in large casserole or glass dish. Combine all marinade ingredients; pour over venison. Cover tightly; marinate in refrigerator 24 hours, stirring 3 or 4 times. Drain meat; reserve marinade. Fry salt pork in Dutch oven until lightly browned. Remove with slotted spoon; reserve. Add shallot, celery, and carrot to pan drippings; saute until tender. Remove from pan; reserve. Pat venison dry with paper towels; dredge lightly in flour. Brown in salt-pork fat, turning to ensure even browning. Add reserved vegetables, salt pork, beef broth, and thyme. Strain marinade; add to pan. Stir well. Cover; bring to boil. Reduce heat to low; cook 2 to 2 1/2 hours or until meat is tender. Stir in pork wine and currant jelly; simmer 15 minutes. Serve venison stew with boiled new potatoes. Makes 6 servings.