Title: BASIC LIQUID GAME MARINADE
Categories: Game
Yield: 6 servings
Stephen Ceideburg
2 md Carrots, peeled and chopped
1/2 lg Yellow onion, peeled,
-chopped
1 Shallot, peeled and chopped
1 tb Olive oil
2 1/2 c Hearty red wine
1/4 c Red wine vinegar
2 Whole bay leaves
3 Parsley stalks
8 Whole juniper berries
1 ts 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.
