Recipe - Marinade For Venison (Hl)

1 Bottle good red wine
1 cup Wine vinegar
12 Peppercorns
1 teaspoon Salt
18 Whole cloves
2 cup Onion slices
2 Celery stalks with leaves;
chopped
2 Garlic cloves
2 Sticks cinnamon; 1 teaspoon
ground
One half teaspoon Powdered thyme
4 Bay leaves; (4 to 5)
1 pn 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@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHI127

Posted to MCRecipe Digest V1 #812 by 4paws@netrax.net (ShermeyerGail) on
Sep 27, 1997