For the marinade: Whisk all ingredients together. Pour marinade over meat. Marinate meats in the refrigerator for at least 2 hours or overnight. Drain meat, reserving marinade. Strain marinade and set aside.
To Assemble Stew: Add bacon fat to large Dutch oven over medium-high heat. Add meat and saute until browned, about 8 minutes. Add onions and saute briefly. Deglaze with wine. Add stock and strained marinade. Add nutmeg and cayenne pepper. Add chopped vegetables. Season with salt and pepper, to taste. Cover and bake: 3 hours at 275 degrees F or 2 hours at 300 degrees F or 1 1/2 hours at 350 degrees F. or cook in a slow cooker for 6 to 8 hours. Serve hot, garnish with chopped parsley.
Additional vegetables can be added: corn, peas, sliced cabbage, beans, and tomatoes
Recipe courtesy of Robin Volk and Carol Barnett