LEG OF VENISON

Ingredients:

• 5-6 lb. leg of venison
• 1 cup sour cream
• 1 cup red wine
• ½ cup butter
• 2 or 3 lumps sugar
• 1 onion
• 1 bunch green onions
• Few whole cloves
• ½ cup flour
• Salt and pepper to taste

Marinade:

• 1½ qt. white wine
• 2 cups vinegar
• 2 cups olive oil
• ¼ lb. sliced carrots
• ¼ lb. sliced onions
• 2 stalks celery
• 2 cloves garlic
• 3 sprigs parsley
• 1 bay leaf
• Peppercorns
• Few whole cloves

Instructions:

1. Soak the venison in the marinade for 2-3 days. Remove and wipe dry with a cloth.
2. Preheat the oven to 325°F.
3. Melt butter in a roasting pan and brown the meat evenly on all sides.
4. In the same butter, fry the onion. Stir in 1 cup of the marinade, red wine, and sugar.
5. Cover closely and simmer gently for several hours until the meat is tender.
6. Strain the sauce, thicken with flour, and add sour cream.
7. Slice the meat and pour the sauce over the slices. Garnish with green onions browned lightly in butter.
8. Serve with boiled potatoes if desired.