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Game - a marinade for
This is ideal to add flavour to venison or to tenderise an old hare.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
Ingredients
3 espresso cups of Olive Oil
1 bottle of Red Wine
3 medium Onions, peeled and sliced
6 teaspoon (30ml) of crushed Coriander Seeds for venison or 3 teaspoons (15ml) crushed Juniper Berries for hare
3 cloves of Garlic, peeled and crushed
3 sprigs of fresh Thyme or Marjoram or a Bouquet Garni for Game from www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk/)
plenty of freshly-ground Black Pepper
1 bottle of Red Wine
3 medium Onions, peeled and sliced
6 teaspoon (30ml) of crushed Coriander Seeds for venison or 3 teaspoons (15ml) crushed Juniper Berries for hare
3 cloves of Garlic, peeled and crushed
3 sprigs of fresh Thyme or Marjoram or a Bouquet Garni for Game from www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk/)
plenty of freshly-ground Black Pepper
Method
- Mix all the ingredients together, and pour this over the meat. Use a glass or stainless steel bowl or pan - never aluminium.
- Leave for 12 hare; 24 - 36 hours for a 3l (1.5 kilo) piece of venison.
- Dry the meat well before you start cooking - and if after sealing you're cooking in the same marinade, strain off the vegetables and herbs, and replace with fresh ones.
- Leave for 12 hare; 24 - 36 hours for a 3l (1.5 kilo) piece of venison.
- Dry the meat well before you start cooking - and if after sealing you're cooking in the same marinade, strain off the vegetables and herbs, and replace with fresh ones.