1 2-2 ½ pound Venison Roast, I used the eye of the back leg minus 2 steaks.
1 cup Merlot wine , 1 cup red wine vinegar, ¼ cup pickling spices (tied in cheese cloth),a few dashes of salt and pepper ,1 carrot ,1 celery stalk ,1 small onion,(chopped) All simmered and cooled and poured over meat for 2 days
.Then drain and pat dry, Simmer marinade and strain. Brown meat, add marinade and 1 can chicken broth, and 1 small chopped onion. Simmer on top of stove 3 hrs. Remove meat, and make gravy,
To the Juices and marinade Add 7 ginger snaps (cookies),1 tbs sugar, 1 Tbs flour mixed with 3 ozs cold water, and 1 teaspoon gravy master. ( a browning and flavoring sauce) Makes about 2 cups. Heat till bubbly and serve with, Garlic Mashed Potatoes, Red cabbage and apples, and pumpernickel bread.