Sunday, June 28, 2009

Savory Sunday's - #20

Venison Marinade:

Cover venison with:
1 c. each of dry red wine & water
Add:
6-8 black peppercorns
1 bay leaf
1 sm. sprig rosemary
8-10 whole cloves
1 sliced onion
Marinade meat refrigerated and covered from 1-3 days turning occasionally.

From: Cooks.com

3 comments:

crackshothunter said...

That sounds very good , I am going to try that one!! Thanks Rick! I have one question though, does it say what cut of meat to use?

Michael Spinelli said...

Rosemary and cloves...
That sounds and should taste delightful!

Cheers,
Mike S

Rick Kratzke said...

Nate, it doesn't say what cut sorry. I would try it with a regular cut of steak then just before it is done cooking you give me a call and I will come over and help you taste test it, :)

Mike, kinda makes my mouth water just reading it.