Basic liquid game marinade

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

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