Marinade for venison (hl)

Yield: 12 Servings

Measure 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

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

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