sarnina (vennison), mark's
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Mark's Polish family recipe. I remember him saying his dad used to hunt to bring home meat for the family, and his mom could cook anything he brought home into a wonderful meal for her family.
yield
8 serving(s)
method
Bake
Ingredients For sarnina (vennison), mark's
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1 lgwhite onion, sliced
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3 cboiling water
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1 Tbspsalt
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3bay leaves
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5peppercorns, cracked
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1 cvinegar (cider vinegar preferred)
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1/2 tspgarlic powder or
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1/2 clovegarlic, crushed
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2 3/4 Tbspflour
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1 3/4 Tbspbacon drippings
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3/4 csour cream
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6 slicebacon
How To Make sarnina (vennison), mark's
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1Lightly fry the bacon, reserving the drippings. Cook the onion in 3 cups boiling water adding salt, bay leaves and pepperconrs for 5 minutes. Cool and add the vinegar. Thread the bacon through the meat. Pour over the meat, cover and refrigerate 4 days. Turn each day, remove and rinse. Sprinkle the meat with salt and flour. Brown on both sides in the bacon drippings. Place in a moderate 375F oven for 1 1/2 hours. Baste with the pan drippings and remaining marinade. Mix the sour cream with leftover flour. Pour over the meat. Place under the broiler until golden.
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2Notes: Sarnina is one of the hardest meats to "get right" Don't skimp on marinade time This can't be rushed, otherwise the meat retains too "gamey" a flavor.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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