Red wine & juniper

Rödvin och en

For game and the leaner beef

You need
  • 5 dl dry red wine
  • 3 msk olive oil
  • 1 msk juniper berries, crushed
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 2 tsk coarse salt
  • 1 tsk black peppercorns

Juniper is what makes it taste of the forest. Crush the berries just enough to split them. It suits venison, moose and wild boar, and a lean beef cut with little flavour of its own.

Six hours for steaks, and up to a day for a whole haunch or a roast, turned once or twice. A bag with the air pressed out keeps it all under with less wine. Past twenty-four hours the wine turns the outside grey and mealy.

Lift it out and pat it completely dry while the grill heats. Wet meat steams instead of browning, so the fire wants to be hot and the meat dry.

Marinate in the fridge at 4 °C or below, never on the counter. A marinade raw meat has sat in is never served as a sauce unless you bring it to a rolling boil first.Livsmedelsverket