| 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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