Title: Basic Liquid Game Marinade
Categories: Game Blank
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.

Posted by Stephen Ceideburg

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