Hunt Country Marinade

This marinade adds rich flavor to beef, venison, duck breasts and Cornish game hens. The recipe makes enough to marinate two to three pounds of meat or poultry. It is important to remember that any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

• 3/4 cup Cabernet Sauvignon or other dry red wine
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 tablespoons light molasses
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
• 1 tablespoon crushed juniper berries or 2 tablespoons gin
• 3 large garlic cloves, minced
• 3 2x1-inch strips orange peel (orange part only)
• 3 2x1-inch strips lemon peel (yellow part only)
• 8 whole cloves
• 8 whole black peppercorns
• 2 bay leaves, broken in half
• 3/4 teaspoon salt

Mix all ingredients in medium bowl. (Can be made 2 days ahead. Cover; chill.)

Marinate poultry 2 to 4 hours and meat 6 to 12 hours in refrigerator. Drain marinade into saucepan. Boil 1 minute. Pat meat or poultry dry. Grill, basting occasionally with marinade.