COOKED MARINADE ron GAME

Vo LB CARROTS 2-4 BAY LEAVES.

1 LB ONIONS 1 TSP THYME

MLB CELERY Va TSP SWEET BASIL
| QT VINEGAR Yo TSP CLOVES

\ QT WATER 8 TSP MACE

LC. SUGAR | TSP BLACK PEPPER
CHOPPED PARSLEY 1 TSP ALLSPICE

2 TBSP SALT

MINCE VEGETABLES COOK SLOWLY \N OIL
BUT DO NOT BROWN. ADD REMAINING (NGREDIENTS
AND SIMMER ONE WOUR CHILL,

MARINATE GAME 12 HRS OR NORE.

DRAIN MEAT AND DRY WELL. LARD WITH SALT
PORK BEFORE COOKING |

MARINADE * 2

aC. RED WINE XR CARROTS SLICED
aC COGNAC (OPTIONAL) 3 ONIONS SLICED

L BAX LEAVES \ TSP. SALT.

DASH THYME Va. TOP BLACK PEPPER.

POUR OVER GAME (USE GLASS Bowl) CoveR AND
PLACE IN COOL $POT, TURN MEAT DAILY,

DRAIN MEAT AND DRY BEFORE USING.

MARINATE MEAT FROM 2 To 1 DAYS.

ADD \ C. MARINADE To ANY PAN JUICES FOR GRAVY,

HINTS FOR COOKING GAME

TRIM OFF FAT AS IT 15 STRONG.
USE SALT PORK STRIPS TO LARD GAME.
MARINATE MEAT FROM ALL OLD ANIMALS.