Recipe number 68913 is

Venison Signora Cara

The ingredients are:
2 cup Red Wine Vinegar 2 cup White Wine 3 large Garlic Cloves -- Crushed 2 tbsp Parsley -- Chopped 2 each Whole Cloves 1 large Onion -- Chopped 4 lb Venison -- Rack, Loin, Or Leg Salt And Pepper To Taste 3 tbsp Unbleached All Purpose Flour 4 slice Salt Pork 1 medium Onion -- Sliced 1 cup -- Water

The recipe yield is:
6 Servings

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.

Sausage; Game; Breads; Pork

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