Marinade for venison (hl)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bottle good red wine | |
| 1 | cup | Wine vinegar |
| 12 | Peppercorns | |
| 1 | teaspoon | Salt |
| 18 | Whole cloves | |
| 2 | cups | Onion slices |
| 2 | Celery stalks with leaves; chopped | |
| 2 | Garlic cloves | |
| 2 | Sticks cinnamon; 1 teaspoon ground | |
| ½ | teaspoon | Powdered thyme |
| 4 | Bay leaves; (4 to 5) | |
| 1 | pinch | Sage |
| 1 | Venison roast | |
Directions
Pour the bottle of red wine and wine vinegar into a nonmetallic container.
Bruise the peppercorns, or add a good teaspoon of ground black pepper if whole corns aren't available. Then add the following: salt, cloves, onion slices, 2 handfuls of chopped celery stalks and leaves, garlic cloves, sticks of cinnamon, bay leaves and a pinch of sage. Let the meat marinate in this in a cool place. Pat the meat dry after taking it from the marinade. Strain the marinade and use some of the liquid in basting, or where a stew or pot roast requires moisture. This is a rather mild marinade and although such a marinade does modify the flavor of venison, it does not alter it beyond the point of recognition, as might be expected from the list of ingredients.
Yield: 12 servings
Nutritional information:
237 calories 7 grams of fat
Courtesy Rebecca Gray from "Eat Like a Wild Man" Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Gail Shermeyer <4paws@...>
Recipe by: RECIPE FOR HEALTH SHOW #RHI127 Posted to MC-Recipe Digest V1 #812 by 4paws@... (Shermeyer-Gail) on Sep 27, 1997