Deer marinade v

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 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

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