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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Red Wine Marinade for Venison

from Cuisine Rapide , page 167

INGREDIENTS

2 cups onion chunks
1 ½ cups leek green chunks
1 ½ cups celery chunks
1 ½ cups carrot chunks
3 cloves garlic, peeled and halved
2 bay leaves
4 sprigs fresh thyme or 1 teaspoon dry
4 whole cloves
1 tablespoon chopped fresh rosemary or 2 teaspoons dry
1 tablespoon chopped fresh sage or 1 teaspoon dry
1 teaspoon coriander seeds
8 juniper berries
1 tablespoon chopped fresh marjoram or 2 teaspoon dry
6 whole allspice
1 teaspoon black peppercorns
6 parsley sprigs
1 cup red wine vinegar
6 cups dry red wine
Salt to taste

PREPARATION

Combine all the ingredients in a large bowl or pot and stir well. If making Venison Stew , use it to marinate venison in a cool spot, covered, for 4 to 5 days.

YIELD

10 to 12 cups