Stewed Venison, French Style

• 2½ Pounds of Venison, (The Lower and Lean Part Preferable)
• A Handful of Parsley
• An Onion

Cut the venison into small pieces of about two inches square. Make a marinade by placing the Venison in an earthen jar with one large onion sliced, a handful of parsley, the chopped thyme and bay leaf, the whole peppers, a light seasoning of salt and black pepper, and the vinegar. Let the Venison marinate for twelve hours. Then drain it from the juice and place it in a saucepan with