Yield: 6 servings
|2 mediums||Carrots, peeled and chopped|
|½ large||Yellow onion, peeled, chopped|
|1||Shallot, peeled and chopped|
|1 tablespoon||Olive oil|
|2½ cup||Hearty red wine|
|¼ cup||Red wine vinegar|
|2||Whole bay leaves|
|8||Whole juniper berries|
|1 teaspoon||Sea salt or kosher salt|
|6||Whole black peppercorns|
Saute chopped vegetables. in olive oil in a nonreactive pan until lightly browned.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
Cool before using.
Marinade may be made ahead and refrigerated for 1 to 2 weeks.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
Submitted By JOELL ABBOTT On 01-18-95