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By Michel Guérard

Published 1978

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In the past, the use of marinades in cooking was an ingenious way of preserving meat, making it tender and improving its flavour. Today these ‘spiced baths’ are still used to flavour such things as venison and other game and some meats, tenderising the flesh in the first case (with game animals, wild boar, venison, etc.) and in the second case (beef, mutton, etc.) imparting a hearty venison flavour to the meat.

The meat, whilst it is slowly soaking up the flavours of the marinade, s