Udziec Sarni Duszony

Braised or Stewed Venison

Preparation info
    • Difficulty

      Easy

Appears in

By Countess Morphy

Published 1935

  • About

Ingredients

  • Haunch of venison, a little less than ½ pint of sour cream, the same of meat glaze, the same of red wine
  • ¾

Method

Soak the venison for 2 or 3 days in the following marinade, turning it occasionally: quarts of white wine, 1 pint of vinegar, ½