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| Home -> [Bakery, Breads, Game, Pork, Sausages, Venison] -> [Venison signora cara Recipe] |
Venison signora cara
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Bakery, Breads, Game, Pork, Sausages, Venison |
Rating: |
0 |
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Ingredients:
| 2
| cup | Red Wine Vinegar | | 2
| cup | White Wine | | 3
| large | Garlic Cloves -- Crushed | | 2
| tbsp | Parsley -- Chopped | | | 2 ea 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
| med | Onion -- Sliced | | 1
| cup | -- Water |
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Procedures:
| 1 | 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. | | 2 | Place the venison in a glass or porcelain, wide shallow bowl and pour the marinade over it. | | 3 | Let stand overnight or a full day, turning occasionally. | | 4 | Then remove the meat and pat dry. | | 5 | 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. | | 6 | Brown in a very hot oven (450 °F. | | 7 | Or more) then add 1 cup of the marinade and reducing the heat to 350 °F. | | 8 | And roast for about 2 hours or until tender, adding more marinade if needed. |
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