Recipe - Basic Liquid Game Marinade

Stephen Ceideburg
2 md Carrots, peeled and chopped
One half lg Yellow onion, peeled,
chopped
1 Shallot, peeled and chopped
1 tablespoon Olive oil
2 One half cup Hearty red wine
One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini