Yield: 12 Servings
|1||Bottle good red wine|
|1 cup||Wine vinegar|
|2 cups||Onion slices|
|2||Celery stalks with leaves; chopped|
|2||Sticks cinnamon; 1 teaspoon ground|
|½ teaspoon||Powdered thyme|
|4||Bay leaves; (4 to 5)|
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
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