2 med. onions, thinly sliced
1 carrot, pared, thinly sliced
2 shallots, minced (opt.)
2 stalks celery
1 clove garlic
1 tsp. salt
1/4 tsp. dried thyme
2 bay leaves
12 whole black peppers
2 whole cloves
2 c. red or white wine
1/2 c. salad oil

Mix them, pour over venison or any furred game as recipe directs. Refrigerate 24 hours or longer before cooking.
John.