Blended Seasonings - Marinade - Lamb & Game

  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 tabblespoon 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 boilling 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.

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.