Venison Steak Marinade


2 cups Claret wine
8 black peppercorns
2 cups water
1 bay leaf
1 tablespoon whole pickling spice
1 medium onion, chopped


Rub steaks cut one-half inch thick with a clove of garlic, then immerse them in the marinade mixture for 6 hours. Fry quickly on a smoking hot griddle. Serve up hot on a warm ironstone platter, dotted with butter and garnished with parsley and mushrooms.

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