Lamb & Game Marinades
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Ingredients:
- Lamb or Game Marinade:
- Recipe:
- 1. Combine for leg of Lamb
- 1/2 cup dry wine
- 1/4 vinegar
- 1/4 cup olive oil
- 3 or 4 Juniper berries
- A sprig of parsley
- A sprig of thyme
- 2 bay leaves
- 1 crushed clove of garlic
- 2 slices onions
- A pinch of nutmeg
- 1 tablespoon sugar
- 1 teaspoon salt
- A dash of hot pepper sauce
- Marinate the meat
- covered and refrigerated
- for 24 hours.
- Sassaties Sauce or Marinade
- 3 lbs. of Lamb
- Soak overnight:
- 1/2 cup apricots
- Cook them until soft and press through a sieve or purée in the blender.
- Sauté until golden brown:
- 3 large sliced onions
- 1 minced glove of garlic
- IN:
- 2 tablespoons of butter
- Add and cook for a minute longer:
- 1 tablespoon curry powder
- Then add the apricot purée with:
- 1 tablespoon of sugar
- 1/2 teaspoon salt
- 3 tablespoons vinegar
- A few grains of cayenne
- 6 lemon or orange leaves
- Bring to a boil
- then remove from heat
- cool and pour over raw meat
- which marinates in the sauce overnight.
- Fry or grill the meat
- which should be cut into small
- thin
- round pieces.
- Heat the sauce to boiling and pour over the grilled pieces of meat. Serve with rice.
- II. Combine Marinade for Venison
- Cover 5 lbs. of Meat with:
- 1 cup of water and dry wine
- Add:
- 6 - 8 black peppercorns
- 1 bay leaf
- 8 - 10 whole cloves
- 1 sliced onion
- 1 small sprig of rosemary
- Leave the meat in the marinade
- covered and refrigerated from 1 - 3 days.
- Turn from time to time.
Instructions:
Cooked Marinade for Game
Makes about 8 cups
This is a cooked marinade, which can be stored in the refrigerator and used as needed for Venison, Mutton, or Hare.
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
In:
1/4 cup cooking oil
Until they begin to color. Then Add:
8 cups of vinegar
4 cups water
1/2 cup coarsely chopped parsley
3 bay leaves
1 tablespoon thyme
1 tablespoon basil
1 tablespoon cloves
1 tablespoon allspice berries
A pinch of mace
1 tablespoon crushed peppercorns
6 crushed cloves garlic
Simmer for 1 hour. Strain and Cool.