Venison Marinade

 

1 onion chopped

1 carrot, cut into thick strips

1/2 teaspoon chopped fresh thyme

2 bay leaves

3 cloves garlic, crushed

2 tablespoons fresh celery leaves

2 tablespoons fresh parsley leaves

salt and pepper to taste

2 (750ml) bottles burgundy wine

 

In a large nonporous glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine.  Mix well and add roast, chops, or whichever meat being marinated.

 

Refrigerate to marninate for 24 hours, turning bag or basting occasionally.

 

Cook drained meat in an oven preheated to 350 degrees for 25 minutes per pound of meat.  Baste with strained marinade while cooking.