Yield: 1 servings
1 lb carrots, raw
1 lb onions, yellow
1/2 lb celery, incl. tops
8 c vinegar
4 c wine, red
1 tb parsley, chopped
3 ea bay leaves
1 ts thyme
1 ts peppercorns, crushed
1 tb allspice, whole
1 ts salt
Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't cook
so hot that vegetables become browned. Add remaining ingredients and boil
then simmer, covered, for 1/2 hour. Allow to cool and you are ready to use.
Cover the meat completely if possible. If not, turn every 1/2 hour while in
marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep
meat in marinade for from 2 hours to 48 hours depending on your assessment
of the tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring.