Yield: 6 servings
| Measure | Ingredient |
|---|---|
| Stephen Ceideburg | |
| 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 |
| 3 | Parsley stalks |
| 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