sarnina (vennison), mark's
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.
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prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 1 large white onion, sliced
- 3 cups boiling water
- 1 tablespoon salt
- 3 bay leaves
- 5 peppercorns, cracked
- 1 cup vinegar (cider vinegar preferred)
- 1/2 teaspoon garlic powder or
- 1/2 clove garlic, crushed
- 2 3/4 tablespoons flour
- 1 3/4 tablespoons bacon drippings
- 3/4 cup sour cream
- 6 slices bacon
How To Make sarnina (vennison), mark's
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Step 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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Step 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.
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