1 stephen ceideburg
2 md carrots, peeled and chopped
1/2 lg yellow onion, peeled,
-chopped
1 shallot, peeled and chopped
1 tb olive oil
2 1/2 c hearty red wine
1/4 c red wine vinegar
2 whole bay leaves
3 parsley stalks
8 whole juniper berries
1 ts sea salt or kosher salt
6 whole black peppercorns

Saute chopped vegetables. in olive oil in a nonreactive pan until lightly
browned.

Add remaining ingredients and bring to a boil. Reduce heat and simmer for
10 minutes.

Cool before using.

Marinade may be made ahead and refrigerated for 1 to 2 weeks.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.