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WINE MARINADE

This marinade can be used cooked or uncooked.  Use the uncooked marinade for pork, veal, and large game birds, such as pheasant.  Place the prepared meat in a shallow ovenproof dish.  Stir together all of the marinade ingredients in a mixing bowl and pour over the meat.  Cover and marinate overnight, refrigerated.
Use the cooked marinade for small game birds, such as partridge, pigeon, and quail.  Heat the oil in a medium saucepan and cook the carrots, onion, celery, garlic, bouquet garni, peppercorns, and cloves until softened, about 10 minutes, stirring occasionally.  Pour in the wine and vinegar and simmer for 25 minutes.  Cool, then use as above.
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3 cups good-quality red or white wine
1/2 cup cooking oil
1 cup red or white wine vinegar
2 carrots, chopped
1 onion, chopped
1 celery stalk, chopped
2 cloves garlic, crushed
1 bouquet garni
6-8 black peppercorns
1 clove
salt
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5
mn
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25
mn
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Sauces
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