RED WINE, JUNIPER, AND BAY LEAF MARINADE

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Red Wine, Juniper, and Bay Leaf Marinade image

This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup; enough for 2 pounds of meat or fish

Number Of Ingredients 7

1/2 cup dry red wine
2 shallots, coarsely chopped
3 dried bay leaves
2 tablespoons dried juniper berries, crushed
2 tablespoons extra-virgin olive oil
1 teaspoon whole black peppercorns, crushed
Coarse salt and freshly ground pepper

Steps:

  • Whisk together everything but salt and pepper in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade, rubbing gently into meat. Cover; refrigerate for length of time specified below, turning occasionally.
  • Before cooking, remove meat from refrigerator; let it come to a cool room temperature. Discard marinade. Season meat with salt and pepper, and cook as desired.

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