INGREDIENTS

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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