2 c. dry red wine
1/2 c. chopped celery tops, including leaves
4 tbsp. vegetable oil
2 tbsp. chopped fresh parsley
1 tsp. sugar
1/2 tsp. dried rosemary, crumbled
1/2 tsp. dried marjoram, crumbled
1/2 tsp. dried thyme, crumbled
10 whole peppercorns
5 whole juniper berries
3 whole cloves
1 bay leaf
3 lbs. boneless venison shoulder, cut into 1 1/2 inch cubes
2 tbsp. bacon drippings
2 lg. onions, cut into 1/4 inch slices
2 lg. carrots, pared and shredded
1 sm. rutabaga cut into 1 inch squares
2 potatoes cut into 1 inch squares
1 lb. fresh mushrooms, cleaned and sliced
2 tbsp. all-purpose flour
1 1/2 c. rich homemade beef broth
1 tsp. salt
1/2 tsp. freshly ground black pepper
Round loaves of rye bread - 1 per serving

Heat wine, celery, 2 tablespoons of the oil, 1 tablespoon of the parsley, sugar, rosemary, marjoram, thyme, peppercorns, juniper berries, cloves and bay leaf to boiling in 1 1/2 quart saucepan over high heat. Remove from heat and cool to room temperature.

Place venison in large glass bowl and pour wine marinade over. Cover with plastic wrap and refrigerate about 24 hours, stirring occasionally.

Remove meat from marinade. Strain and reserve marinade. Pat meat dry with paper towels. Cook half the venison in remaining 2 tablespoons oil and bacon drippings in large skillet over medium-high heat. Stir frequently, until browned on all sides, about 10 minutes. Remove from skillet with slotted spoon and reserve. Repeat with remaining venison.

Reduce heat to medium. Add onions, carrots and mushrooms to skillet. Cook, stirring frequently, until onions begin to soften, about 5 minutes. Sprinkle flour over vegetable mixture and cook, 3 minutes, stirring constantly. Pre-boil potatoes and rutabaga.

Return venison to skillet and add reserved marinade, stock, remaining 1 tablespoon parsley, salt and pepper. Heat to boiling over medium- high heat. Reduce heat to low. Partially cover and simmer, stirring occasionally, until venison is tender, about 1 1/2 hours. Serve hot. Add potatoes and rutabaga just before serving in hollowed out round rye loaves.