Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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.

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