Ingredients:
3 large Onions, coarsely chopped
4 large Shallots, chopped
3 Stalks celery, chopped, tops
3/4 Cup(s) Tarragon wine vinegar
1 Tablespoon(s) Cloves of Garlic, unpeeled
2 Centiliter(s) Garlic, minced
12 Crushed peppercorns
2 large Bay leaves, crumbled
1 Bottle dry white wine |
Directions: Put all ingredients in a large saucepan and bring to a boil. Lower heat
and simmer for 5 minutes. Cool and pour over game pieces. Makes about 5
cups.
Use for: bear, venison, elk, moose, sheep, goat, buffalo
Source: "COOKING WILD GAME", by Zack Hanle, 1974
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