Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Carrots, raw |
1 pounds | Onions, yellow |
½ pounds | Celery, incl. tops |
8 cups | Vinegar |
4 cups | Wine, red |
1 tablespoon | Parsley, chopped |
3 \N | Bay leaves |
1 teaspoon | Thyme |
1 teaspoon | Peppercorns, crushed |
1 tablespoon | Allspice, whole |
1 teaspoon | Salt |
Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat.
Don't cook so hot that vegetables become browned. Add remaining ingredients and boil then simmer, covered, for ½ hour. Allow to cool and you are ready to use. Cover the meat completely if possible.
If not, turn every ½ hour while in marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep meat in marinade for from 2 hours to 48 hours depending on your assessment of the tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring. Recipe date: 01/15/63