White 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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
Ingredients
|
2 |
litres |
white wine |
|
20 |
juniper berries |
|
|
10 |
cloves |
|
|
10 |
g |
mustard powder |
|
5 |
tbsp |
mustard seeds |
|
4 |
sprigs |
thyme |
|
4 |
sprigs |
rosemary |
|
10 |
bay leaves |
Preparation method
- 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 rabbit, pigeon, or duck.
- Variation tip: replace half a litre of the white wine with 200 ml of white wine vinegar.
- After use, reduce the marinade and use it as a basis for a sauce to serve with the meat.