| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Marinades | 1 | Servings | ||
INGREDIENTS
| 1 | CARROT, sliced | |
| 1 | ONION, sliced | |
| 1 | Clove GARLIC, minced | |
| 4 | Sprigs PARSLEY | |
| 1 | T | BLACK PEPPERCORNS, cracked |
| 1 | BAY LEAF | |
| 2 | c | WHITE WINE, dry |
| 1/2 | c | VINEGAR |
| 4 | c | WATER |
| 1/4 | c | WILD TURKEY BOURBON |
INSTRUCTIONS
Mix all ingredients in a large glass or earthenware bowl until well blended. Add meat to marinade. Refrigerate for 8 hours or overnight, turning 4 times. (Makes 6-1/2 to 7 cups) This makes enough to marinate 6-7 lbs of any big or small game meat. Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 497
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 123.4mg
Potassium: 847.1mg
Carbohydrates: 32.9g
Fiber: 4.5g
Sugar: 13.6g
Protein: 2.7g