Name: Basic Liquid Game Marinade
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

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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