Cooked Marinade

Recipe Ingredients

4 cups	948ml	Water
		(or part water and part red wine)
1 1/2 cups	355ml	Vinegar
		Onions - (1 or 2) - chopped
1		Carrot - sliced
1		Garlic clove
1 teaspoon	5ml	Dried thyme
2		Bay leaves
4		Parsley sprigs
12		Peppercorns - to 15
1 tablespoon	15ml	Salt

Recipe Instructions

Combine all ingredients in a sauce pan and bring to a boil. Simmer for 1 hour. Cool before pouring over a venison saddle, or freeze in convenient amounts.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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