- 10 carrots
- 12 onions
- 2 pepers
- 3 cloves
- 10 bay leaves
- 3 sprigs thyme
- 1 teaspoon [5 ml] peppercorns
- 1 tablespoon [15 ml] juniper berries
- 2 teaspoons [10 ml] salt
- 1 1/2 ounces [43 g] butter
- 2 cups [500 ml] wine vinegar
- 2 cups [500 ml] broth
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- Slice carrots and onions very thin.
- Combine with the peppers, cloves, bay leaves, thyme, pepper, juniper berries and salt.
- Heat the butter in a large saucepan and add the vegetable combination, stirring until the vegetables are lightly browned.
- Add the vinegar and broth.
- Bring to a boil and cook 2 minutes.
- Strain and pour over the meat hot, if marinating a boar; otherwise let cool before using with venison.
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