Name: Leg of Venison (Sarna Duszona)
Cuisine: Poland
Ingredients: Few whole cloves; Salt and pepper to taste; 2 cups vinegar; 1 ½ Qts. white wine; ¼ lb. sliced carrots; 2 cups olive oil; 2 stalks celery; ¼ lb. sliced onions; 3 sprigs parsley; 2 cloves garlic; 1 bayleaf; 2 or 3 lumps of sugar; ½ cup flour; ½ cup butter; 1 cup red wine; 1 cup sour cream; 5 to 6 lbs. leg of venison; 1 onion; 1 bunch of green onions; Peppercorns

Preparation info

Difficulty
Easy

Appears in

Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

About

Ingredients

5 to 6 lbs. leg of venison
1 cup sour cream
1 cup

Method

Soak the venison for 2 or 3 days in the marinade. Remove, wipe dry with a cloth. Melt the butter and brown the meat evenly on all sides. Fry the onion in the same butter, stir in one cup of the marinade, the red wine, and the sugar. Cover closely and simmer very gently for several hours till the meat is tender. Strain sauce, thicken with flour, and add the sour cream. Cut meat in slices and pou