Instructions: Pour the bottle of red wine and wine vinegar into a nonmetallic container.

Bruise the peppercorns, or add a good teaspoon of ground black pepper if whole corns arent available. Then add the following: salt, cloves, onion slices, 2 handfuls of chopped celery stalks and leaves, garlic cloves, sticks of cinnamon, bay leaves and a pinch of sage. Let the meat marinate in this in a cool place. Pat the meat dry after taking it from the marinade. Strain the marinade and use some of the liquid in basting, or where a stew or pot roast requires moisture. This is a rather mild marinade and although such a marinade does modify the flavor of venison, it does not alter it beyond the point of recognition, as might be expected from the list of ingredients.

Yield: 12 servings

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