Wild Game Recipes - Marinades and Sauces

Marinade No. 2 (with brandy and vermouth)

• 1 cup dry vermouth
• 1/2 cup brandy
• 1/2 cup peanut oil
• 3 tbsp. fresh lemon juice
• 1 bay leaf, crushed
• Water

Mix ingredients thoroughly. Soak small pieces or thin slices at least 2 hours, stirring marinade frequently. Marinate large cuts or whole birds overnight in the refrigerator (stir often, or marinade will separate). Be sure game is covered completely with marinade -- use at least 2 cups water with above recipe, more if needed.