| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bst-, Glz/, Mar/, Sc |
12 |
Servings |
INGREDIENTS
| 1 |
|
Bottle good red wine |
| 1 |
c |
Wine vinegar |
| 12 |
|
Peppercorns |
| 1 |
t |
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 |
t |
Powdered thyme |
| 4 |
|
Bay leaves, 4 to 5 |
| 1 |
pn |
Sage |
| 1 |
|
Venison roast |
| 2 |
|
calories 7 grams of fat |
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: 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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