Marinade for Venison

Ingredients

• 600 g venison fillet
• 30 g coarse sea salt
• 1 tbsp Raw cane sugar
• 4 juniper berries (crushed)
• peppercorns (crushed)
• 1 bay leaf
• 2 lemon slices
• onions (sliced)
• 1 l buttermilk (or a bit more)
• 1 clove of nutmeg
• 4 juniper berries (crushed)
• peppercorns (crushed)
• 1 bay leaf
• 1 sprig thyme
• 1 onion (sliced)
• 1 bundle vegetable stock (cut)
• 1 l liquid (2 parts red wine, 1 part water, 1 part vinegar)

Instructions

1. 1.

   Rinse the meat, pat dry and place in a tight container. Sprinkle with salt and sugar.

2. 2.

   Buttermilk Marinade: First combine the dry spices and add to the meat. Pour enough buttermilk over the meat so it is completely covered. If needed, thin the buttermilk with some milk.

3. 3.

   Red Wine Marinade: Also season first with the dry spices. Mix red wine with water and vinegar (or use only red wine), pour over the meat; it should be fully covered in liquid.

4. 4.

   Refrigerate for several days, turning daily.