Ingredients

• 500 ml red wine
• 125 ml olive oil
• 60 ml red wine vinegar
• 2 sliced onions
• 4 crushed garlic cloves
• 2 carrots, sliced
• 10 black peppercorns
• 6 crushed juniper berries
• 2 bay leaves
• 4 fresh thyme sprigs
• 4 cloves

Instructions

1. 1

   Combine all ingredients in a large non-reactive bowl.

2. 2

   Fully submerge the venison pieces in the marinade.

3. 3

   Cover and refrigerate for 24 to 48 hours, turning the meat twice a day.

4. 4

   The marinade tenderizes the meat and reduces the gamey flavor.

5. 5

   Drain and pat the meat dry before cooking.

6. 6

   The marinade can serve as a base for cooking sauce (boil first).

7. 7

   Ideal for roasts, braises, and stews.