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Title: Bird White-Wine Marinade (Especially For Pheasants)
Yield: 1 Serving

Ingredients

    3/4 qt Dry white wine; to 4/5 quart
    3/4 c  White-wine vinegar
      2 ts Salt
      1 tb Sugar
      1 ts Dried thyme
      1    Bay leaf
      6    Whole cloves
      6    whole Allspice berries
      2 tb Olive oil
      1    Onion; sliced

Instructions

Combine all ingredients

Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978
Published by Winchester Press, New York, NY

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

06-11-1997

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Contributor: Jacqueline E. Knight

Preparation Time: 0:00

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