262 Cooked Marinade for Butcher’s meats and Venison

Ingredients

Flavouring Ingredients

  • 100 g ( oz) carrot
  • 100 g ( oz) onion
  • 40 g ( oz) shallot
  • 30 g (1 oz) celery
  • 2 cloves of garlic
  • 30 g (1 oz) parsley stalks
  • 1 sprig of thyme
  • ½ bayleaf
  • 6 peppercorns
  • 2 cloves

Liquid

  • litres (2⅝ pt or U.S. cups) white wine
  • 3 dl (½ pt or U.S. cups) vinegar
  • dl (9 fl oz or 1⅛ U.S. cups) oil

Method

Slice the carrots, onions and shallots finely and cook and colour them lightly in the oil with the remainder of the flavourings. Add the wine and vinegar and allow to simmer gently for 30 minutes. The marinade should not be used until it is completely cold.

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