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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Venison Roast Marinade Recipe

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This recipe for Venison Roast Marinade, by , is from The Luera Family Cookbook Project, 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!

Contributor:  
Contributor:  
Mary Lite Hernandez Cuellar

Category:
Category:

Ingredients:  
Ingredients:  
1 cup salad oil
1/2 cup wine vinegar
2 tsp Worcestershire Sauce
1 tsp salt
1/4 tsp pepper
2 tsp dry mustard
2 T. Soy sauce
1/4 garlic cloves (crushed)
Shake Accent flavor enhancer

Directions:
Directions:
Mix all ingredients. Marinate overnight. Cook as you would a beef roast. Depending on size of roast, double recipe.

 

 

 

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