This Venison Signora Cara is a classic preparation that transforms tough cuts of venison into a meltingly tender, flavorful centerpiece. The meat is first marinated overnight in a robust mixture of red wine vinegar, white wine, garlic, parsley, and whole cloves, which helps to tenderize the lean meat and infuse it with deep, aromatic flavors. Before roasting, the venison is dusted in flour and topped with slices of salt pork and onion, which baste the meat as it cooks, keeping it moist and adding a rich, savory depth. The result is a roast with a beautifully browned exterior and a juicy, aromatic interior. Perfect for holiday dinners or special weekend meals, this dish pairs wonderfully with root vegetables, mashed potatoes, or crusty bread to soak up the pan juices. It brings a touch of old-world elegance to your table while remaining approachable for home cooks.
Venison Signora Cara
Description
This Venison Signora Cara is a classic preparation that transforms tough cuts of venison into a meltingly tender, flavorful centerpiece. The meat is first marinated overnight in a robust mixture of red wine vinegar, white wine, garlic, parsley, and whole cloves, which helps to tenderize the lean meat and infuse it with deep, aromatic flavors. Before roasting, the venison is dusted in flour and topped with slices of salt pork and onion, which baste the meat as it cooks, keeping it moist and adding a rich, savory depth. The result is a roast with a beautifully browned exterior and a juicy, aromatic interior, perfect for holiday dinners or special weekend meals.Ingredients
Directions
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In a saucepan, combine the red wine vinegar and white wine.
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Bring the mixture to a boil over medium-high heat.
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Remove the saucepan from the heat.
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Add the crushed garlic cloves, chopped parsley, whole cloves, and chopped onion to the hot wine mixture.
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Stir until the ingredients are well blended.
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Set the marinade aside to cool completely until cold.
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Place the venison roast in a glass or porcelain wide shallow bowl.
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Pour the cooled marinade over the venison, ensuring it is well coated.
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Cover the bowl and let stand overnight or for a full day in the refrigerator, turning the meat occasionally.
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Preheat the oven to 450 degrees F (230 degrees C).
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Remove the venison from the marinade and pat it dry with paper towels.
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Season the venison generously with salt and pepper to taste.
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Rub the venison thoroughly with the all-purpose flour.
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Place the venison in a large baking pan.
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Cover the top of the roast with the slices of salt pork and the sliced onion.
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Roast in the preheated oven for 15 to 20 minutes to brown the exterior.
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Reduce the oven temperature to 350 degrees F (175 degrees C).
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Add 1 cup of the reserved marinade to the baking pan.
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Continue roasting for about 2 hours, or until the meat is tender, adding more marinade or water if the pan becomes dry.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 959.1kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 4.6g23%
- Cholesterol 372.3mg125%
- Sodium 299.1mg13%
- Total Carbohydrate 30.7g11%
- Dietary Fiber 2.0g8%
- Sugars 2.5g
- Protein 141.4g283%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Marinating time is crucial for tenderizing game meat. For best results, marinate for at least 12 hours, but up to 24 hours is ideal.
Salt pork adds significant flavor and fat to keep the lean venison moist. If unavailable, you can substitute with thick-cut bacon or duck fat, though the flavor profile will change slightly.
When basting, avoid using the raw marinade that touched the meat unless you have boiled it thoroughly beforehand. If you reserved the marinade before adding the meat, it is safe to use. If not, boil the reserved liquid for 5 minutes before basting.
Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven with a splash of broth or water to prevent drying out.
