Vegetable Marinade

Recipe Ingredients

		Salt - to taste
		Freshly-ground black pepper - to taste
4		Onions - sliced
3		Carrots - sliced
4		Whole cloves
8		Peppercorns - crushed
3		Bay leaves
3		Garlic cloves - mashed
6		Parsley sprigs
4		Juniper berries
6 cups	1422ml	Red wine
2 cups	474ml	Olive oil
2 cups	474ml	Vinegar

Recipe Instructions

Season meat with salt and pepper and cover with layers of onions, carrots, cloves, peppercorns, bay leaves, garlic, parsley, and juniper in a crock. Mix wine, oil, and vinegar and pour over all. Cover crock and set in a very cool place for 5 days; if in the refrigerator, let it stand at room temperature for 2 hours each day. after 5 days remove meat and pat dry with cloth. Wrap meat for freezing, or refrigerate until ready to cook. Reserve strained marinade for cooking and sauces.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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