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Deer Marinade

1 lb Carrots, raw
1 lb Onions, yellow
1/2 lb Celery, incl. tops
8 c Vinegar
4 c Wine, red
1 tb Parsley, chopped
3 Bay leaves
1 ts Thyme
1 ts Peppercorns, crushed
1 tb Allspice, whole
1 ts Salt

Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't cook so hot that vegetables become browned. Add remaining ingredients and boil then simmer, covered, for 1/2 hour. Allow to cool and you are ready to use. Cover the meat completely if possible. If not, turn every 1/2 hour while in marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep meat in marinade for from 2 hours to 48 hours depending on your assessment of the tenderness and flavor of the deer. Refrigerate if more than 8 hours. Keep marinade, strained, for gravy or soup flavoring.

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