| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 6 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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