Marinade for Venison

Ingredients

• 1.5 qts/1,5 l water,
• 1 qt/1 l wine vinegar,
• 1/2 teaspoon ground juniper berries,
• 1/2 teaspoon ground pepper,
• 5-6 bay leaves,
• peel from 1/2 lemon,
• 1 tablespoon salt,
• 5-6 cloves,
• 2-3 garlic cloves

Directions

1. Boil the water with the wine vinegar, juniper berries, pepper, bay leaves, cloves, garlic, peel from 1/2 lemon (in pieces) and a tablespoon of salt in a non-reactive pot.

2. Boil everything for 5 minutes.

3. Let cool and pour over the venison placed in a bowl.

4. Keep it like this for 24 hours.

5. The liquid must cover the venison.

6. If not, you have to turn the venison every 5-6 hours.

7. Category:Romanian Recipes

8. Category:Romanian Meat Dishes

Nutrition, whole recipe (rough)

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.