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Ingredientes
- 4 c. Water (or possibly part water and part red wine)
- 1 1/2 c. Vinegar Onions - (1 or possibly 2) minced
- 1 x Carrot sliced
- 1 x Garlic clove
- 1 tsp Dry thyme
- 2 x Bay leaves
- 4 x Parsley sprigs
- 12 x Peppercorns to 15
- 1 Tbsp. Salt
Direcciones
- Combine all ingredients in a sauce pan and bring to a boil. Simmer for 1 hour. Cold before pouring over a venison saddle, or possibly freeze in convenient amounts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1027g | |
| Calories 30 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7055mg | 294% |
| Potassium 215mg | 6% |
| Total Carbs 6.94g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.65g | 2% |
| Protein 0.87g | 1% |
