Recipe - Venison Shortcake

2 cup Red Wine Vinegar
2 cup White Wine
3 Cloves (large) Garlic;
Crushed
2 tablespoon Parsley; Chopped
2 Whole Cloves
1 lg Onion; Chopped
4 pound Venison; Rack, Loin, Or Leg
Salt And Pepper To Taste
3 tablespoon Unbleached All Purpose Flour
4 sl Salt Pork
1 md Onion; Sliced
1 cup Water

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

MMRecipes Digest V3 #179

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.