Yield: 6 servings

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

Procedures

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 °F.

Or more) then add 1 cup of the marinade and reducing the heat to 350 °F.

And roast for about 2 hours or until tender, adding more marinade if needed.