Sportsman's Marinade

Name: Sportsman's Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups vinegar; 1 cup red wine; ¼ cup cooking oil; 1 bay leaf; ¼ teaspoon thyme; 5 peppercorns; 1 medium onion, finely chopped; 2 tablespoons chopped celery; ¼ teaspoon whole allspice; ½ teaspoon salt; 1 medium carrot, finely chopped

Eats Now Editorial Team · 205 kcal · General

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Sportsman's Marinade – a delicious recipe with vinegar, red wine, cooking oil, bay leaf, thyme, peppercorns. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 ½ cups vinegar
1 cup red wine
¼ cup cooking oil
1 bay leaf
¼ teaspoon thyme
5 peppercorns
1 medium onion, finely chopped
2 tablespoons chopped celery
¼ teaspoon whole allspice
½ teaspoon salt
1 medium carrot, finely chopped

1
Combine all ingredients in a saucepan.
2
Heat mixture to boiling over high heat; reduce heat to low and simmer, covered, for about 30 minutes.
3
Set aside to cool completely.
4
Cover and store in refrigerator until ready to use.
5
Marinate game in marinade (in refrigerator) at least two days before BBQ'ing.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups vinegar, 1 cup red wine, ¼ cup cooking oil, 1 bay leaf, and more.

Yes, Sportsman's Marinade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
205 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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