3 to 5 lb. venison, roast or steak
1 lb. egg noodles
1/2 c. cider or red wine vinegar
1/2 c. dry red wine
2 c. beef bouillon
2 cans brown gravy, 2 cups
1 lb. carrots
3 med. onions
1 c. chopped celery
1 tbsp. thyme
1 tbsp. marjoram
1 tbsp. basil
1 bay leaf

Marinade venison in vinegar, wine and seasonings for 4 to 8 hours. Cut venison into cubes and cook in large pot. Add marinade to pot plus bouillon.

Cook for 1 hour on medium low heat. Add remaining ingredients continue heating in covered pot for 1 to 1 1/2 hours (until tender).