Marinade for venison
Description
Despite all its advantages, venison, like any other game meat, can have a tough texture, so it needs to be properly and, most importantly, skillfully marinated before cooking. There are dozens of different marinade recipes for this purpose. The best option is a marinade with the addition of berries. If fresh berries aren't available, frozen ones can be confidently used. Meat marinated in this way makes excellent shashlik or simply delicious roasted meat. 1. Wash the herbs, dry them with a paper towel, and finely chop. 2. Wash the venison, dry with a towel, cut into pieces, and place in a bowl. Add the chopped herbs, wine, and sunflower oil. Season with salt and pepper. Slightly mash the meat to allow all the marinade juices to penetrate the fibers. 4. Wash the currants and drain in a colander, then transfer to a bowl and mash with a fork. Add the mashed currants to the meat. 5. Place the meat in the refrigerator for 24 hours, then use it to make shashlik, pan-fry, or simply roast.