Esta es una exhibición prevé de cómo se va ver la receta de 'Marinade For Venison (Hl)' imprimido.

Receta Marinade For Venison (Hl)
by Global Cookbook

Marinade For Venison (Hl)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 bot good red wine
  • 1 c. Wine vinegar
  • 12 x Peppercorns
  • 1 tsp Salt
  • 18 whl cloves
  • 2 c. Onion slices
  • 2 x Celery stalks with leaves, minced
  • 2 x Garlic cloves
  • 2 stk cinnamon, 1 tsp. grnd
  • 1/2 tsp Powdered thyme
  • 4 x Bay leaves, (4 to 5)
  • 1 pch Sage
  • 1 x Venison roast

Direcciones

  1. Pour the bottle of red wine and wine vinegar into a nonmetallic container.
  2. Bruise the peppercorns, or possibly add in a good tsp. of grnd black pepper if whole corns aren't available. Then add in the following: salt, cloves, onion slices, 2 handfuls of minced celery stalks and leaves, garlic cloves, sticks of cinnamon, bay leaves and a healthy pinch of sage. Let the meat marinate in this in a cold place. Pat the meat dry after taking it from the marinade. Strain the marinade and use some of the liquid in basting, or possibly where a stew or possibly pot roast requires moisture. This is a rather mild marinade and although such a marinade does modify the flavor of venison, it does not alter it beyond the point of recognition, as might be expected from the list of ingredients.
  3. Yield: 12 servings