Marinade for Game

Preparation info

  • Difficulty

    Easy

  • Yield: about

    2 quarts

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • ¼ cup red wine vinegar
  • ½ teaspoon dried marjoram
  • 4 juniper berries, crushed
  • 1 bay leaf
  • 1 teaspoon rosemary
  • 2 whole cloves
  • ¼ teaspoon dried thyme
  • 10 peppercorns
  • 4 cups dry red wine
  • 1 cup coarsely chopped celery
  • 1 cup thinly sliced carrots
  • 1 cupquartered small onions
  • 2 sprigs parsley
  • Salt to taste, if desired

Method

  • Combine in a saucepan the red wine vinegar, marjoram, juniper berries, bay leaf, rosemary, cloves, thyme, and peppercorns. Bring to the boil and simmer about 5 minutes.
  • Empty the mixture into a stainless steel or enamel bowl and add the remaining ingredients. Use as a marinade for game.