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This is particularly good for a roast leg of venison although of course you could also use it to soak venison steaks.
Ingredients
1 medium onion, chopped
1 medium carrot, chopped
1 celery stick, chopped
3 or 4 garlic cloves, crushed
4-6 fresh parsley sprigs
4-6 fresh thyme sprigs
2 bay leaves
15 ml black peppercorns, lightly crushed
750 ml red wine
60 ml vegetable oil
Method
Make the marinade by placing the onion, carrot, celery, garlic, parsley, thyme, bay leaves, peppercorns, wine and oil in a non-metal dish large enough to hold the venison, then add the venison and turn to coat. Cover the dish and leave to marinate in the fridge for 2-3 days, turning occasionally.
Ingredients
1 medium onion, chopped
1 medium carrot, chopped
1 celery stick, chopped
3 or 4 garlic cloves, crushed
4-6 fresh parsley sprigs
4-6 fresh thyme sprigs
2 bay leaves
15 ml black peppercorns, lightly crushed
750 ml red wine
60 ml vegetable oil
Method
Make the marinade by placing the onion, carrot, celery, garlic, parsley, thyme, bay leaves, peppercorns, wine and oil in a non-metal dish large enough to hold the venison, then add the venison and turn to coat. Cover the dish and leave to marinate in the fridge for 2-3 days, turning occasionally.
