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MARINADE FOR VENISON, ELK, OR ANTELOPE 
1 c. beef broth
1 tbsp. pickling spice
1/2 tsp. celery seeds
1/2 tsp. basil
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. sage
1 bay leaf
3 crushed peppercorns
3 crushed allspice
2 tbsp. lemon juice
1/4 c. vinegar

Combine ingredients. Cover meat and marinate in refrigerator for 10 to 12 hours.
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