Leg of Venison from Treasured Polish Recipes for Americans by Polanie Club
Soak the venison for 2 or 3 days in the marinade. Remove, wipe dry with a cloth. Melt the butter and brown the meat evenly on all sides. Fry the onion in the same butter, stir in one cup of the mar...
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Ingredients
- Salt
- pepper
- 1 ½ Qts. white wine
- 2 cups vinegar
- 2 cups olive oil
- 1 onion
- 1 bunch of green onions
- Few whole cloves
- 1 cup red wine
- ½ cup butter
- ½ cup flour
- 2 or 3 lumps of sugar
- 5 to 6 lbs. leg of venison
- 1 cup sour cream
- Peppercorns
- 1 bayleaf
- 3 sprigs parsley
- 2 cloves garlic
- 2 stalks celery
- ¼ lb. sliced onions
- ¼ lb. sliced carrots
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