Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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