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1. In a small mixing bowl, combine the red wine, water, sliced onion, shallots, cinnamon, bay leaf, clove, parsley, thyme, salt and a few grindings of pepper. Arrange the venison slices in one layer in a shallow baking dish and pour the marinade over them, turning the steaks to moisten them thoroughly. Marinate at room temperature for at least 2 hours, turning the steaks once or twice.
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2. Preheat the oven to 300°. Remove the steaks from the marinade and pat them thoroughly dry. Set the marinade aside. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add the venison steaks and brown them for 2 or 3 minutes on each side, regulating the heat so they color quickly and evenly and without burning. Transfer the steaks to a shallow casserole or baking dish just large enough to hold them comfortably in one layer, and set them aside.
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3. Strain the marinade through a fine sieve set over a bowl, pressing down hard on the vegetables with the back of a spoon before discarding them. Add the flour to the fat remaining in the skillet, and cook over moderate heat, stirring constantly, until the flour browns lightly.
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4. Gradually pour in the strained marinade, chicken stock and brandy. Stirring constantly with a whisk, bring it to a boil, continuing to stir until the sauce is smooth and slightly thickened. Taste for seasoning. Pour the sauce over the venison steaks and bake in the middle of the oven for 10 minutes, basting them occasionally with the pan juices. Serve at once, directly from the casserole, or on a large heated platter.
NOTE: In Germany the venison is browned in butter as described above. Because butter alone burns easily, you may prefer to use 2 tablespoons of butter combined with 1 tablespoon of vegetable oil.
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