Red Wine Marinade

Use for red meats especially braising cuts of beef, venison and hare. Always use a good red wine such as merlot, Cabernet Sauvignon. Never use a wine that you would not drink yourself.

Ingredients

750ml bottle red wine
3tbsp canola oil
½ cup carrots
½ cup onions
½cup leeks white only
3 cloves garlic crushed
1 bay leaf
4 sprigs thyme
2 sprigs parsley
6 black pepper corns
25gm knob ginger
2 juniper berries crushed
¼ cinnamon quail
1 star aniseed

Method

Peel and wash vegetables and cut into 2cm pieces.

Heat olive oil in a large saucepan, add the garlic, leek, carrot and onion and sauté for 2 to 3 minutes. Add red wine and remaining ingredients and simmer till all alcohol has evaporated (4 to 5 minutes).

Allow marinade to cool and pour over meat.