Red Wine Juniper And Bay Leaf Marinade Recipes

RED WINE, JUNIPER, AND BAY LEAF MARINADE

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

Ingredients

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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