Deer marinade v
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots, raw |
| 1 | pounds | Onions, yellow |
| ½ | pounds | Celery, incl. tops |
| 8 | cups | Vinegar |
| 4 | cups | Wine, red |
| 1 | tablespoon | Parsley, chopped |
| 3 | Bay leaves | |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Peppercorns, crushed |
| 1 | tablespoon | Allspice, whole |
| 1 | teaspoon | Salt |
Directions
Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat.
Don't cook so hot that vegetables become browned. Add remaining ingredients and boil then simmer, covered, for ½ hour. Allow to cool and you are ready to use. Cover the meat completely if possible.
If not, turn every ½ hour while in marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep meat in marinade for from 2 hours to 48 hours depending on your assessment of the tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring. Recipe date: 01/15/63
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