Venison marinade

Yield: 1 servings

Measure Ingredient
1 quart Orange juice (fresh only)
2 cups Chablis wine
½ cup Cider vinegar
2 tablespoons White pepper
Mix ingredients together. Pour over venison,
Cover, and refrigerate for
3 tablespoons Salt
2 eaches Garlic cloves, minced
1 each Onion, minced 6-24 hours. Use to
Baste roasts.

INGREDIENTS

DIRECTIONS

ORIGIN: DON'S KITCHEN

SHARED BY: RICH HARPER

Submitted By SHARON STEVENS On 11-23-94

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