Title: Deer Marinade #5
Categories: Venison Sauce Game Marinade
Yield: 1 Servings
| 1 | lb | Carrots, raw |
| 1 | lb | Onions, yellow |
| 1/2 | lb | Celery, incl. tops |
| 8 | c | Vinegar |
| 4 | c | Wine, red |
| 1 | tb | Parsley, chopped |
| 3 | | Bay leaves |
| 1 | ts | Thyme |
| 1 | ts | Peppercorns, crushed |
| 1 | tb | Allspice, whole |
| 1 | ts | Salt |
Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't 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