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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Ted Nugent's Venison Marinade Recipe

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This recipe for Ted Nugent's Venison Marinade is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup olive oil
½ cup finely minced carrot
½ cup finely minced onion
1½ tablespoons crushed garlic
½ cup finely minced shallot
1 tablespoon parsley
1 teaspoon rosemary
1 teaspoon thyme
2 bay leaves
1 cup white vinegar
1 ¾ cups white wine
7 cups water
2 tablespoons whole black peppercorns
¼ cup brown sugar
Directions:
Directions:
Heat oil in saucepan and saute carrots and onions until just soft.
Add garlic and shallots and saute 1 minute - DO NOT BROWN!
Add all remaining ingredients and simmer for 30 minutes.
Strain and cool marinade before pouring over meat.
Place meat in a covered glass dish that allows the liquid to cover the entire piece of meat.
Marinate 7 to 8 hours.
Cook as desired.

 

 

 

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