Title: Venison signora cara
 Categories: Sausage, Game, Breads, Pork
      Yield: 6 Servings
 
      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.