Marinate a venison roast in a covered bowl 4 to 5 days in the refrigerator in the following mixture:
50/50 mix of white vinegar and water
1 Table spoon of dried minced onion
2 Table spoons of dried pickling spice
Turn roast daily.
Discard mixture and rinse roast under cold water
Brown roast in a pot using a little olive oil or butter
Add 1 cup of a quality dry red wine (Merlot, Cabernet or Burgundy) and 1 cup water
Cover and simmer on low heat until tender (approximately 2 hours depending on the size)
Remove roast from pot and let rest
Mix 2 Table spoons corn starch and water and stir into simmering liquid until slightly thickened.
Serve with egg noodles, spatzle or dumplings. A good German beer (Spaten) with sweet and sour red cabbage makes an excellent choice for a drink and a side dish.
4 cups all purpose flour
1 table spoon salt
1 cup water (approximate)
Using a mixer with dough hooks combine all ingredients adding water a little at a time. Mixture should be firm and not stick to side of mixing bowl when done. Adjust flour/water until proper consistency is achieved. Squeeze dough through ricer into salted boiling water. Spatzle is cooked when it floats (may need a soberman to do the squeezing). Suggest cooking this amount in two batches. Can be served boiled or refried in butter until crusty golden brown.