MARINADE FOR VENISON
COVER VENISON WITH:
1 CUP EACH OF DRY RED WINE & WATER
ADD:
6 OR 8 BLACK PEPPERCORNS 8 TO 10 WHOLE CLOVES
1 BAY LEAF 1 SLICED ONION
(1 SMALL SPRIG ROSEMARY)
MARINADE MEAT REFRIGERATED AND COVERED FROM 1 TO 3
DAYS TURNING OCCASIONALLY.
