Venison Stew

Venison Stew:

Remove and discard skin, bones and sinews from about 3 pounds venison shoulder or neck.
Cut the meat into cubes.
Put in a bowl.
Cover it with an uncooked marinate for a day or two
Store it in a refrigerator.
Stir and turn from time to time so that the marinate will penetrate it evenly.
Drain and dry the meat thoroughly.
Reserve the marinate..
Cut 1 cup fat salt pork in small dice.
Parboil in just enough water to cover it.
Drain the pork.
Heat 1/2 cup salad oil in a heavy skillet.
Brown the salt pork dice in the skillet.
Skim of the cracklings and set them aside.
Brown 12 to 15 small white onions in the hot fate.
Cut 1/2 cup carrots in pieces.
Sugar it lightly.
Add the carrots to the white onions.
Cook for about 5 minutes until the onions and carrots are golden brown.
Remove the vegetables from the fat with a skimmer.
Set them aside with the pork dice.
Sauté 1/2 pound cleaned mushrooms in the skillet until they are soft and the moisture is cooked out.
Skim off the mushrooms and put them with the pork dice and vegetables.
Heat the fat well.
Brown the drained and diced venison in th fat, a few pieces at a time.
Put the browned meat in a saucepan.
Sprinkle it with 2 tablespoons flour.
Cook it in the oven or on top of the stove until the flour is browned.
Add 1 crushed clove of garlic, 1 tablespoon finely chopped shallot and 1/2 bay leaf.
Prepare a faggot by tying together 2 stalks of celery, 4 sprigs of parsley, 1/2 bay leaf and a pinch of thyme.
Add it to the pot or oven dish.
Add enough water to cover the meat.
Bring the liquid to a boil.
Simmer the meat for 1 1/2 hours.
Add the brown pork dice and the vegetables.
Continue to cook for 40 minutes longer, until the meat is tender.
Discard the faggot.
Correct the seasoning.
Turn the stew into a serving dish.
Sprinkle it with finely chopped parsley.