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