Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 quart | Orange juice (fresh only) |
| 2 cups | Chablis wine |
| ½ cup | Cider vinegar |
| 2 tablespoons | White pepper |
| \N \N | Mix ingredients together. Pour over venison, |
| \N \N | Cover, and refrigerate for |
| 3 tablespoons | Salt |
| 2 eaches | Garlic cloves, minced |
| 1 each | Onion, minced 6-24 hours. Use to |
| \N \N | Baste roasts. |
INGREDIENTS
DIRECTIONS
ORIGIN: DON'S KITCHEN
SHARED BY: RICH HARPER
Submitted By SHARON STEVENS On 11-23-94