| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Red Wine Vinegar |
| 2 |
c |
White Wine |
| 3 |
|
Cloves (large) Garlic; Crushed |
| 2 |
tb |
Parsley; Chopped |
| 2 |
|
Whole Cloves |
| 1 |
lg |
Onion; Chopped |
| 4 |
lb |
Venison; Rack, Loin, Or Leg |
|
|
Salt And Pepper To Taste |
| 3 |
tb |
Unbleached All Purpose Flour |
| 4 |
sl |
Salt Pork |
| 1 |
md |
Onion; Sliced |
| 1 |
c |
Water |
INSTRUCTIONS
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.
Date: Thu, 27 Jun 1996 10:54:40 -0500
From: awilson@tfs.net
MM-Recipes Digest V3 #179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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