Self-pity is a powerful, negative attitude that gives rise to many, many excuses for sin. People fall into Satan’s trap of giving themselves “permission” to sin to compensate for the difficulties and trials they’ve had to bear. Self-pity is a direct rejection of God’s control. It is saying, “I don’t like what you’ve done in my life, and I absolutely will not be content! I can’t change it, so I’ll just be angry and miserable.”

John Younts

CATEGORY	CUISINE	TAG	YIELD
		Mar/, Glz/, Bst-, Sc	12	Servings

INGREDIENTS

1		Bottle good red wine
1	c	Wine vinegar
12		Peppercorns
1	ts	Salt
18		Whole cloves
2	c	Onion slices
2		Celery stalks with leaves; chopped
2		Garlic cloves
2		Sticks cinnamon; 1 teaspoon ground
1/2	ts	Powdered thyme
4		Bay leaves; (4 to 5)
1	pn	Sage
1		Venison roast

INSTRUCTIONS

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 MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 27, 1997

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