Marinade for Venison Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ¼ cup of canola oil
2 ½ cups of Madera wine
2 ribs of celery, rough-cut
1 bouquet garni (Google it)
1 clove of garlic, crushed
6 sprigs of parsley
1 ¼ cups of red wine vinegar
1 onion, sliced or quartered
6 crushed juniper berries (optional)
A pinch of rosemary or one full rosemary spring
Rind of one large orange
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Directions: |
Directions:Put all of the ingredients into a large pan, bring to a boil and simmer for at least 10 minutes. Let cool and pour over your roast. Meat may be marinated for 2 to 3 days in a large Ziploc baggie. Turn your meat occasionally during the marinating process. |
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Number Of
Servings: |
Number Of
Servings:2-3 Cups |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: This marinade works well on any type of wild animal meat. It’s great for venison and elk. I very much recommend marinating for at least two days turning the meat often in the fridge. The wine vinegar takes the gameness out of the meat very nicely. Feel free to experiment adding your own herbs and vegetables. As a side note, I like to use the large 2 gallon Ziploc baggies. It seems to cover the meat much better when you suck the air out of them. Do not use a metal container to marinate your meat. The acid will pick up bad flavors out of the metal.
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