English Wild Game Marinade

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

The hot dog vendor went on, rather explicitly, about how he likes to
"caress each bun with mustard" and "tease it with dabs of relish," I was
growing rather uncomfortable with his frank talk.

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             TODAY'S RECIPE
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Highly-seasoned marinades such as this are often used to enhance, or
even hide, the strong flavors of wild game. Use this English-style
preparation to give store-bought beef, pork, poultry, or lamb the taste
of the English countryside.

English Wild Game Marinade

3 cups (750 ml) dry red wine
1/2 cup (125 ml) balsamic vinegar
1/2 cup (125 ml) olive oil
2 Tbs (30 ml) gin
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
2-4 cloves garlic, crushed
1 Tbs (15 ml) juniper berries*
2 tsp (10 ml) whole black peppercorns
2 bay (laurel) leaves
2 sprigs fresh thyme, or 1/2 tsp dried

* Available in the spice section of finer supermarkets and from online sources

Combine all the ingredients in a saucepan and bring to a boil over high
heat. Cool to room temperature.
Marinade meat in a non-reactive container in the refrigerator for 2 to 4
hours before cooking.
Makes about 4 cups (1 L), enough to marinate 3 to 4 lbs (1.5-2 Kg) of meat.
Received on Thu Apr 17 22:09:23 2008