Marinade, For Large Game



1 qt. red wine, beer, or cider, or 2 cups vinegar
2 cups wild grape or currant juice
2 onions, sliced
Celery leaves (optional)
1 tsp. salt
2 bay leaves
½ tsp. cinnamon
Thyme or tarragon (about ¼ tsp.)
4 whole cloves


For best results, "stew" meat for two to three days - no less than one day. For faster needs, soak meat in salted water, draining two or three times, then leave in vinegar and water - with some onion - for an hour, using the wild fruit juice or jam to smear over meat when cooking.  If at all possible, try to always have cinnamon and cloves on hand to offset gamey taste. For the matter, I've tasted some mighty good venison with no other "stewin' " than a bottle of beer!


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