sarnina (vennison), mark's

Recipe by
Megan Stewart
Middletown, OH

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

  • 1 lg
    white onion, sliced
  • 3 c
    boiling water
  • 1 Tbsp
    salt
  • 3
    bay leaves
  • 5
    peppercorns, cracked
  • 1 c
    vinegar (cider vinegar preferred)
  • 1/2 tsp
    garlic powder or
  • 1/2 clove
    garlic, crushed
  • 2 3/4 Tbsp
    flour
  • 1 3/4 Tbsp
    bacon drippings
  • 3/4 c
    sour cream
  • 6 slice
    bacon

How To Make sarnina (vennison), mark's

  • 1
    Lightly 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.
  • 2
    Notes: 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.

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