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Cooked Marinade

To improve the flavour and soften the meat, marinate it for several hours or for up to 3 days in the fridge or freezer before pot-roasting, roasting, grilling or barbecuing.  The marinade can be used for large joints, steaks or ribs and will be sufficient for up to 5 kg of meat. Use only glass bowls for marinating – metal bowls will react with the marinade, while plastic bowls absorb flavours and will become stained. The meat can be frozen in the marinade for several weeks, which has the added advantage that it is immediately ready for use after thawing.  Be sure to try the recipe for Fillets Of Venison With Juniper Berries.  Be sure to read the post Juniper Berries for more info on this superfood.

1 onion, sliced
2 carrots, sliced
2 cloves of garlic, crushed
100 ml sunflower oil
250 ml dry red wine
250 ml prepared beef stock or additional red wine
1 bay leaf
2.5 ml dried thyme
freshly ground black pepper
2 juniper berries (optional)

  1. Saute the onion, carrot and garlic gently in the oil for 5 minutes.
  2. Add all the remaining ingredients and simmer for 5 minutes. Cool completely before pouring over the meat.
  3. Marinate for at least 2 or up to 48 hours, drain and cook as is appropriate for the cut of meat used.

Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 294.