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

Marinade

• 1 ½ Qts. 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 bayleaf
• Peppercorns
• Few whole cloves

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 pour the sauce over them. Garnish with the green onions, lightly browned in butter. Boiled potatoes are often served with the dish.