Juniper Berry Marinade for Venison

Ingredients

• 1 cup red wine
• 1 teaspoon red wine vinegar
• 1 small carrot, halved the long way
• 1 small onion, halved
• 1 rib celery, halved the long way
• 1 Tablespoon juniper berries, crushed
• 1 teaspoon black peppercorns
• 3 sprigs fresh thyme
• 2 cloves garlic
• 1 bay leaf

Directions

Combine all ingredients and simmer for 5 minutes.

Stop the cooking by placing the bottom of the pot in an ice water bath. The marinade should be cool when adding chilled meat.

Submerge the venison in the marinade for 1 to 3 hours in the refrigerator in a tight sealing plastic bag or storage container. Shift the meat occasionally for even distribution.

Dispose of marinade liquid OR strain and simmer liquid until reduced by 50% and use as a base for a sauce.

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