Venison signora cara

Yield: 6 Servings

Ingredients:

2 c Red Wine Vinegar
2 c White Wine
3 lg Garlic Cloves -- Crushed
2 tb Parsley -- Chopped
2 ea Whole Cloves
1 lg Onion -- Chopped
4 lb Venison -- Rack

Instructions:

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 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.