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.
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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.