Why and how to marinate meat (venison)?
To marinate meat, it is a process that helps the meat to be softer, juicier and tastier. What meat, why and how is described in this text.
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Cooking tools:
- Instant-read thermometer
- Mixing bowl
- Plastic wrap
- Refrigerator
- Oven
- Baking dish
- Pot
- Stove
- Fine-mesh sieve
- Spoon
- Plate
Ingredients
- 2-3 kg of venison
- 750 ml of quality red wine
- 3 spoons of cognac
- 1/2 of a parsley bunch
- 3-4 thyme branches
- 1-2 lorber leaves
- a couple of rosemary needles
- handful of basil
- a bit of tarragon
- 1 bunch of chives
- 1 big onion or red onion
- 3 garlic cloves
- 6 juniper berries
- 1-2 cloves
- 10-15 black pepper grains
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