Red wine marinade for game
The more muscular parts such as the rump, neck, and shoulder have a tougher structure than the loin or the fillet. By marinating the meat in a slightly acidic aromatic liquid, the structure becomes more supple and tasty.
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Ingredients
|
2 |
litres |
red wine |
|
250 |
g |
carrots |
|
250 |
g |
celeriac |
|
150 |
g |
onions |
|
5 |
sprigs |
thyme |
|
15 |
bay leaves, fresh |
|
|
4 |
|
cloves |
|
1 |
tbsp |
white peppercorns |
|
20 |
|
juniper berries |
|
3 |
|
star anise |
Preparation method
- Clean the vegetables and dice into a coarse brunoise.
- Place all the ingredients in a dish of a suitable size.
- Submerge the meat in the marinade and marinate in the refrigerator for 12 to 48 hours.
Serving suggestions
- As a marinade for game such as leg of hare, venison butler’s steak, and wild boar.
- Variation tip: replace half a litre of red wine for 200 ml Cabernet Sauvignon vinegar.
- After use, reduce the marinade and use it as a basis for a sauce to serve with the meat.