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Countess Morphy
Udziec Sarni Duszony
Braised or Stewed Venison
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Preparation info
Difficulty
Easy
Appears in
top 1000
Recipes of all Nations
By
Countess Morphy
Published
1935
About
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Recipes
Contents
Ingredients
Haunch of
venison
, a little less than
½
pint
of
sour cream
, the same of
meat glaze
, the same of
red wine
¾
Europe
Poland
Dinner
Eastern Europe
Method
Soak the venison for 2 or 3 days in the following marinade, turning it occasionally:
1½
quarts
of white wine,
1
pint
of vinegar,
½