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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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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
| 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 |
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