Deer marinade iv
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Wine, dry white, bottle | |
| 1 | cup | Vinegar |
| ½ | cup | Oil, any type |
| 1 | Onion, large, sliced | |
| 2 | Carrots, large, sliced thin | |
| 4 | Shallots, chopped | |
| 3 | Parsley, chopped, sprigs | |
| 1 | teaspoon | Salt |
| 6 | Peppercorns, crushed | |
| 4 | Juniper berries | |
| ¼ | teaspoon | Thyme |
Directions
Place cutup and chopped vegetables around meat in a large bowl. Pour mixed liquids over it. Oil rises to the top and retains flavor of marinade. Use for 2 hours to 48 hours, dependent on how you assess the tenderness and flavor of the meat. Retain marinade liquid for soup base, gravies or reuse later. Keep meat in refrigerator if not cooking the same day. OPTIONS: Omit juniper berries. Add rosemary or tarragon with or in place of thyme. Recipe date: 01/15/63
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