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Uncooked Marinade for Beef, Lamb, or Venison
From The Professional Chef's Art of Garde Manger, by Frederic H. Sonnenschmidt and John F. Nicolas.


2 qt. red wine
2 thyme twigs, fresh
1-1/2 bay leaf
12 peppercorn, freshly crushed
10 juniper berries, crushed
3 cloves
2 pinches of rosemary
1 clove of garlic, crushed
1/2 cup oil


Combine all ingredients and pour over meat. Marinate 3 to 4 days, turning meat once every day.

Yield: 2 quarts

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