"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Deer Meat Marinade, by Pam Hart, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
16 oz. can crushed pineapple with juice 1/3 c. white cooking sherry 3 color peppercorns 1 tsp. 5 spice powder 2 Tbsp. minced garlic 1/2 c. olive oil 1/3c. raw sugar or honey (or improvise) chopped white onion tabasco peppers and 2 shakes juice few pinches salt
Place meat in a sealable container. Mix ingredients and pour over meat. Seal and store in refrigerator for 2 or 3 days. Grill and enjoy!
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