Game Marinade

Marinade Pourgibier

Preparation info

  • Makes about 4 Cups /Enough for about


    Pounds of Meat
    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS MARINADE is classically made with white wine, but I prefer making it with red wine, because I find it less acidic and the resulting sauces have a richer color and smoother flavor. Either version can be used to flavor the meat of such game as venison, elk, antelope, hare, and wild boar. I use a marinade whenever I have meat cut from animals that have not been aged.

Since most people do not prepare game at home, I have adapted the marinade for use with a leg of lamb (see