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Red wine, Juniper, and Bay leaf Marinade

Ingredients: 1/2 Cup(s) dry red wine 2 Cup(s) shallot; chopped 3 bay leaves 2 Tablespoon(s) dried juniper berries; crushed 1 Ounce(s) extra virgin olive oil 1 Teaspoon(s) black peppercorns; crushed 1 salt and pepper Directions: 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; rub gently into meat. Cover; refrigerate for length of time in "Marinating Times" recipe, turning meat 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. For: gamy meats (cornish hens, duck, quail, venison) Contributor: Martha Stewart Living
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