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Jugged Venison with Poivrade Sauce

Take two and one-half pounds of venison, the lower part if possible, as the lean parts are preferable, and cut it into small square pieces; place these in an earthenware jar with one sliced onion, one-half bunch of parsley roots, a sprig of thyme, two or three bay leaves, a dozen whole peppers, two pinches of salt, one-half pinch of pepper, and one-half wineglassful of vinegar. Allow them to marinade for twelve hours. Drain off the juice, put the venison into a sautepan with one ounce of clarified butter, and cook for ten minutes; then add three tablespoonfuls of flour, stirring it well while adding. Moisten with one and one-half pints of broth, also the marinade liquor well strained. Season with one pinch of salt, and half a pinch of pepper, and cook for forty minutes longer. Arrange the civet on a hot dish, sprinkle over a little chopped parsley, and serve.