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Venison Stew

3 cups red wine
1 1/2 cups red wine vinegar, divided use
2 bay leaves
1/8 teaspoon allspice
1 cup chopped celery
1 cup chopped carrots
1 cup chopped leeks
2 tablespoons sugar
2 teaspoons salt
3/4 cup sliced mushrooms
3/4 cup pearl onions
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
2 garlic cloves, chopped
1 teaspoon oregano
1 pound salt pork

4 pounds venison, cubed

1. Combine red wine and 3/4 cup red wine vinegar in a non-aluminum kettle. Add bay leaves, allspice, chopped celery, chopped carrots, and chopped leeks. Bring to a boil, reduce heat, and simmer for 30 minutes. Cool and strain. Return liquid to the kettle and discard the solids. Stir sugar and salt into the liquid; set aside.
2. Meanwhile, in a large skillet, saute sliced mushrooms and pearl onions in oil until soft.
3. Dissolve flour in beef broth. Add to the mushroom mixture with chopped garlic cloves, oregano, and 3/4 cup red wine vinegar; simmer, stirring occasionally, for 5 minutes.
4. Fry diced salt pork in a skillet until crisp; drain and add to mushroom mixture.
5. Saute venison in a skillet until brown. Add to the mushroom mixture.
6. Transfer all into the kettle with reserved liquid; cover and bake at 350°F (175°C) for 2 hours, or until venison is done.

Makes 8 servings.