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Basic Liquid Game Marinade
2 md carrots, peeled and chopped
1/2 lg. yellow onion, peeled, chopped
1 shallot, peeled and chopped
1 Tbsp. olive oil
2 1/2 cup red wine
1/4 cup red wine vinegar |
2 whole bay leaves
3 parsley stalks
8 whole juniper berries
1 tsp. sea salt or kosher salt
6 whole black peppercorns |
Sauté chopped vegetables. in olive oil in a non
reactive 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.
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