Ingredients
1/2 cup dry red wine
2 shallots, coarsely chopped
3 dried bay leaves
2 tablespoons dried juniper berries, crushed
2 tablespoons extra-virgin olive oil
1 teaspoon whole black peppercorns, crushed
Coarse salt and freshly ground pepper
Preparation
Whisk together everything but salt and pepper in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade, rubbing gently into meat. Cover; refrigerate for length of time specified below, turning occasionally.
Before cooking, remove meat from refrigerator; let it come to a cool room temperature. Discard marinade. Season meat with salt and pepper, and cook as desired.
•Shellfish: 20 minutes •Cheese, tofu, and vegetables: 30 minutes•Thin and flaky fish fillets: 30 minutes•Thick and fatty fish fillets: 1 hour•Beef, chicken, game, lamb, and pork: 6 to 24 hours
