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Re: venison

From: Gerard

Comments

Marinate it in white wine(dry) not red wine, the meat is dark enough already. Serve with grand veneur sauce, kinda similar to plum sauce with some bordelaise sauce mixed in. Or just use ketchup, but the chablis will do a lot to get the game out and flavor in. Let sit a couple of days, turn every 6 hrs. Drain and roast.

Cheers, Gerard