Try this Marinade for Venison (Hl) recipe, or contribute your own.
Suggest a better descriptionPour the bottle of red wine and wine vinegar into a nonmetallic container. Bruise the peppercorns, or add a good teaspoon of ground black pepper if whole corns arent available. Then add the following: salt, cloves, onion slices, 2 handfuls of chopped celery stalks and leaves, garlic cloves, sticks of cinnamon, bay leaves and a pinch of sage. Let the meat marinate in this in a cool place. Pat the meat dry after taking it from the marinade. Strain the marinade and use some of the liquid in basting, or where a stew or pot roast requires moisture. This is a rather mild marinade and although such a marinade does modify the flavor of venison, it does not alter it beyond the point of recognition, as might be expected from the list of ingredients. Yield: 12 servings Nutritional information: 237 calories 7 grams of fat Courtesy Rebecca Gray from "Eat Like a Wild Man" Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHI127 Posted to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on Sep 27, 1997
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 12 | ||
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Calories: 129 | ||
Calories from Fat: 24 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 40.1mg | 1 % | |
Potassium 368.3mg | 10 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 9.9g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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