Ingredients
1 liter of water
500 ml vinegar
2-3 onions
25 peppercorns
5-6 Allspice
3-4 cloves
1 tbsp salt
5-6 bay leaves
1 carrot
parsley
1 parsnip root
rind of 1 lemon
3-4 celery leaves
Method
Cleaned and cut into large pieces, the products are boiled in water and vinegar for about 30 minutes. Clean, washed game pour boiling marinade and stay in it 30 minutes with sandwiching cover. Then the meat is removed, the marinade again put to boil again and pour over hot meat. So the meat stays there 1-2 days in a closed container, from time to time pay.
Containers:
Difficulty
Average
Tested
0 users
Source
Hunting and fishing kitchen