- 6 pounds [2.7 kg] boneless venison chuck or ribs
- Vinegar
- 1/4 pound [113 g] salted pork fat
- 1/4 cup [35 g] 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 Ll] vinegar
- 2 apples, peeled, cored then grated
|
- Wipe venison with a cloth already soaked in vinegar.
- Cut salted 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 all over with mixture.
- Brown roast into melted salted pork fat.
- Stir in orange juice, apple juice or red wine, and vinegar.
- Cover and leave to simmer over medium heat for 2 hours, turning meat a few times while cooking.
- Strain sauce before serving.
|
