Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        deer meat -- cut into cubes
   1      cup           grape juice
   1                    bay leaf
   1                    garlic clove -- minced
   1      teaspoon      salt
     1/2  teaspoon      pepper
   2      tablespoons   bacon drippings
   1 1/2  cups          bouillon
   1                    celery stalk -- diced
   8      whole         cloves
   1      tablespoon    parsley
     1/2  teaspoon      crumbled dried thyme
                        cornstarch

Preparation:

Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon drippings. Simmer together for 10 minutes the grape juice mixture, the bouillon, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use 1/2 Tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste. Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat.