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Cooked Marinade
From The Professional Chef's Art of Garde Manger, by Frederic H. Sonnenschmidt and John F. Nicolas.


3 carrots
2 onions
3 shallots
1/2 tsp black peppercorns
2 to 3 cloves
4 parsley stalks
pinch of thyme or rosemary
1 bay leaf
2 qt. water
2 pt. white wine
1/2 pt. vinegar
1/4 cup salad oil


Combine all ingredients except oil and simmer for 1 hour. Cool. Pour marinade over meat; add oil. If the meat (or game) is fresh, it will take less time for it to marinate. Large pieces will require 24 hours, smaller pieces, 4 to 5 hours. For game marinade, add juniper berries and coriander.

Yield: approximately 4 quarts

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