Next day, preserving the marinade, cut venison into small cubes, using a very sharp knife, and discard all fat, connective tissue and inedible portions. Shake the meat cubes in a paper bag with a little flour to coat lightly, evenly. Melt some salt pork in a heavy pan and in this brown, but do not burn, the floured cubes, stirring constantly. Transfer browned pieces to iron or other heavy pot, pour over just enough liquid to cover—half broth (preferably chicken broth) and half strained marinade. Set on stove to simmer gently, adding a little salt and the following "bouquet" tied up tightly in a cheesecloth bag: several whole branches of parsley and 1 clove garlic, 1 leek, 7 shallots, 1 single stalk celery—all finely chopped. Cover pot.
Remove the bag of seasoning after 1 hour's simmering or the taste will be too pronounced. Continue simmering for 2 more hours, adding more broth if needed. All this can be done in advance and the stew reheated if desired.
To complete the dish, cut up a pound of unpeeled mushrooms in medium-sized pieces; saut� in butter. Add these, together with� glass currant jelly, and more salt if needed, to the stew just before serving piping hot—accompanied by wild rice or by hominy grits and a dish of roasted, peeled, buttered chestnuts; also, of course, a full-bodied red wine, such as the fine Burgundy in the photograph at left.