Deer Marinade V Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Carrots, raw
1 lbs: Onions, yellow
1/2 lbs: Celery, incl. tops
8 cup: Vinegar,
4 cup: Wine, red
1 tbsp: Parsley, chopped
3: Bay leaves,
1 tsp: Thyme,
1 tsp: Peppercorns, crushed
1 tbsp: Allspice, whole
1 tsp: Salt,
Directions:
Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat.
Dont cook so hot that vegetables become browned. Add remaining
ingredients and boil then simmer, covered, for 1/2 hour. Allow to
cool and you are ready to use. Cover the meat completely if possible.
If not, turn every 1/2 hour while in marinade. Otherwise, if meat
fully covered, turn about every 3 hours. Keep meat in marinade for
from 2 hours to 48 hours depending on your assessment of the
tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring. Recipe date:
01/15/63
Source from luhu.jp
Dont cook so hot that vegetables become browned. Add remaining
ingredients and boil then simmer, covered, for 1/2 hour. Allow to
cool and you are ready to use. Cover the meat completely if possible.
If not, turn every 1/2 hour while in marinade. Otherwise, if meat
fully covered, turn about every 3 hours. Keep meat in marinade for
from 2 hours to 48 hours depending on your assessment of the
tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring. Recipe date:
01/15/63
Source from luhu.jp