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Add a photoServings: 12
Ingredients
- 1 bot good red wine
- 1 c. Wine vinegar
- 12 x Peppercorns
- 1 tsp Salt
- 18 whl cloves
- 2 c. Onion slices
- 2 x Celery stalks with leaves, minced
- 2 x Garlic cloves
- 2 stk cinnamon, 1 tsp. grnd
- 1/2 tsp Powdered thyme
- 4 x Bay leaves, (4 to 5)
- 1 pch Sage
- 1 x Venison roast
Directions
- Pour the bottle of red wine and wine vinegar into a nonmetallic container.
- Bruise the peppercorns, or possibly add in a good tsp. of grnd black pepper if whole corns aren't available. Then add in the following: salt, cloves, onion slices, 2 handfuls of minced celery stalks and leaves, garlic cloves, sticks of cinnamon, bay leaves and a healthy pinch of sage. Let the meat marinate in this in a cold place. Pat the meat dry after taking it from the marinade. Strain the marinade and use some of the liquid in basting, or possibly where a stew or possibly 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 49 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Potassium 115mg | 3% |
| Total Carbs 4.07g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.38g | 1% |
| Protein 0.42g | 1% |
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