---------- Recipe via Meal-Master (tm) v8.02
  Categories: Game
       Yield: 6 servings
            Stephen Ceideburg
       2 md Carrots, peeled and chopped
     1/2 lg Yellow onion, peeled,
       1    Shallot, peeled and chopped
       1 tb Olive oil
   2 1/2 c  Hearty red wine
     1/4 c  Red wine vinegar
       2    Whole bay leaves
       3    Parsley stalks
       8    Whole juniper berries
       1 ts Sea salt or kosher salt
       6    Whole black peppercorns
   Saute chopped vegetables. in olive oil in a
   nonreactive pan until lightly browned.
   Add remaining ingredients and bring to a boil. Reduce
   heat and simmer for 10 minutes.
   Cool before using.
   Marinade may be made ahead and refrigerated for 1 to 2
   Heidy Haughy Cusik writing in the San Francisco
   Chronicle, 12/18/91.
   Posted by Stephen Ceideburg