- 6 pounds [2.7 kg] venison chuck or ribs, bone removed
- Vinegar
- 1/4 pound [113 g] salted pork fat
- 1/4 cup [60 ml] flour
- 1 teaspoon [5 ml] salt
- Pepper, to taste
- 1/4 teaspoon [1 ml] marjoram
- 1/2 cup [125 ml] melted salted pork fat
- 1/2 cup [125 ml] orange juice
- 1/2 cup [125 ml] apple juice or red wine
- 1 tablespoon [15 ml] vinegar
- 2 apples, peeled and grated
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- Wipe venison with a cloth, soaked in vinegar.
- Cut pork fat into strips; arrange on the center of the piece of venison, roll and secure.
- Mix together flour, salt, pepper and marjoram; sprinkle venison with mixture.
- Brown roast in melted salted pork fat.
- Add orange juice and apple juice or red wine and vinegar.
- Cover and cook for 2 hours, over medium heat, turning meat a few times while cooking.
- Strain sauce before serving.
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