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1
In a large bowl, combine 6 1/2 cups wine, the vinegar, garlic, onions, and spices.
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2
Add the venison, and stir the whole mixture together.
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3
Cover the bowl with plastic wrap and allow to rest in the refrigerator for 24 to 36 hours, stirring occasionally.
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4
Remove the venison from its bath, patting the pieces dry, and reserve the marinade.
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5
In a Dutch oven or other large, ovenproof vessel, saute the pancetta in the olive oil for a few minutes, then remove to a plate lined with paper towels.
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6
Add the venison chunks, working in batches, and sear on all sides, adding more oil if necessary.
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7
When the meat is done, remove it to the plate with the pancetta and season well with salt and pepper.
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8
Return the pancetta, meat and marinade to the Dutch oven and bring to a simmer.
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9
Cover the pot loosely and braise the meat over a very low flame for 1 1/2 hours, until the meat is very tender.
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10
With a slotted spoon or tongs, remove the meat to a serving plate.
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11
Add the grappa to the braising liquid and reduce over a medium flame for 15 minutes.
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12
Strain the sauce through a chinois, pressing down on the solids left in the strainer to extract the maximum juice and flavor.
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13
Return the strained sauce to the pan and stir in the butter.
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14
Season with salt and pepper and add the remaining 1/2 cup red wine to the sauce.
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15
Serve the meat with the sauce poured over and the prune jam on the side.
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16
Place all the ingredients in a saucepan and cook over medium-low heat until the prunes expand with heat and moisture and the wine and jelly meld and thicken, about 8 minutes.
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17
Let sit for 10 minutes, then remove the cinnamon stick and serve a few tablespoons with each portion of meat.
