Venison signora cara

6 servings

Ingredients

Quantity Ingredient
2 cups Red Wine Vinegar
2 cups White Wine
3 larges Garlic Cloves; Crushed
2 tablespoons Parsley; Chopped
2 eaches Whole Cloves
1 large Onion; Chopped
4 pounds Venison; Rack, Loin, Or Leg
Salt And Pepper To Taste
3 tablespoons Unbleached All Purpose Flour
4 slices Salt Pork
1 medium Onion; Sliced
1 cup ;Water

Directions

Combine the vinegar and wine in a saucepan and bring to a boil, remove from the heat and add the garlic, parsley, cloves, and onion, stirring until blended and set aside to cool until cold. Place the venison in a glass or porcelain, wide shallow bowl and pour the marinade over it. Let stand overnight or a full day, turning occasionally. Then remove the meat and pat dry. Sprinkle with the salt and pepper, rub with the flour and put into a large baking pan, covering the roast with the salt pork and onion slices. Brown in a very hot oven (450 degrees F. or more) then add 1 cup of the marinade and reducing the heat to 350 degrees F. and roast for about 2 hours or until tender, adding more marinade if needed. Submitted By RICH HARPER On 08-17-95

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