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1 qt. water
1 1/2 c. vinegar
2 onions, chopped
1 carrot
1 clove garlic
1 tsp. dried thyme
4 sprigs parsley
12 whole black peppers
1 tbsp. salt


Put in a saucepan and bring to a boil. Simmer, covered 1 hour. Cool. Pour over any furred game. Refrigerate for 24 hours or longer before cooking.

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