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Ingredients
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
Directions
Sauté 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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