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Basic liquid game marinade
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| Artist: |
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| Categories: |
Game, Marinades |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 2
| med | Carrots, peeled and chopped | | 1/2
| large | Yellow onion, peeled | | | -chopped | | 1
| | Shallot, peeled and chopped | | 1
| tbsp | Olive oil | | 2 1/2
| cup | Hearty red wine | | 1/4
| cup | Red wine vinegar | | 2
| | Whole bay leaves | | 3
| | Parsley stalks | | 8
| | Whole juniper berries | | 1
| tsp | Sea salt or kosher salt | | 6
| | Whole black peppercorns |
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Procedures:
| 1 | Saute chopped vegetables. | | 2 | In olive oil in a nonreactive pan until lightly browned. | | 3 | Add remaining ingredients and bring to a boil. | | 4 | Reduce heat and simmer for 10 minutes. | | 5 | Cool before using. | | 6 | Marinade may be made ahead and refrigerated for 1 to 2 weeks. | | 7 | Heidy haughy cusik writing in the san francisco chronicle, 12/18/91 |
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