| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Marinades |
1 |
Servings |
INGREDIENTS
| 1 |
|
CARROT, sliced |
| 1 |
|
ONION, sliced |
| 1 |
|
Clove GARLIC, minced |
| 4 |
|
Sprigs PARSLEY |
| 1 |
tb |
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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