Instructions: Combine the vinegar and wine in a saucepan and bring to a boil, remove from the heat and add the garlic, parsley, cloves, and onion, stirring until blended and set aside to cool until cold. Place the venison in a glass or porcelain, wide shallow bowl and pour the marinade over it. Let stand overnight or a full day, turning occasionally. Then remove the meat and pat dry. Sprinkle with the salt and pepper, rub with the flour and put into a large baking pan, covering the roast with the salt pork and onion slices.

Brown in a very hot oven (450 degrees F. or more) then add 1 cup of the marinade and reducing the heat to 350 degrees F. and roast for about 2 hours or until tender, adding more marinade if needed.

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