Gastronomixs

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. 

Red wine marinade for game

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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. 

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