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
Salt And Pepper To Taste
3 tbsp Unbleached All Purpose
4 slice Salt Pork
1 med 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 °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.