- 1 piece venison
- 12 cup [125 mL] vinegar
- 8 cups [2 L] water
- Flour
- 4 tablespoons [60 g] butter
- 1/4 pound [113 g] salt pork slices
- 1 1/2 cups [375 mL] beef broth
- Whole cloves
- Bouquet garni [to taste]
- Salt and pepper, to taste
- 12 tiny white onions
- 3 tablespoons [45 mL] browned flour
|
- Remove skin, nerves and fat from venison, then cut meat into 8 pieces, into a bowl; pour in vinegar and water.
- Leave to soak for 3 to 4 hours.
- Thoroughly wipe dry meat pieces.
- Coat meat pieces into flour.
- Melt butter into a large casserole; brown meat pieces until golden brown.
- Top meat with salt pork slices, pour in beef broth, add cloves and 'bouquet garni'; salt and pepper.
- Simmer for 2 1/2 hours, over low heat.
- One [1] hour before the end of cooking time, add tiny white onions.
- Remove meat pieces from casserole; reserve, warm.
- Stir browned flour into cooking juices; simmer for approximately 30 minutes, stirring.
- Serve meat, along with thickened cooking juices.
|
