Venison Signora Cara Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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 lbs: 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,
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.
Source from luhu.jp
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.
Source from luhu.jp