Ingredients: 3 tablespoons vegetable oil 1 1/4 cups onion, very finely chopped 1/2 cup carrot, finely diced (1/8 inch) 1/2 cup celery, finely diced (1/8 inch) salt 3 cups Ommegang Abbey Ale 1 1/2 cups brown meat stock (concentrated, homemade) 1/4 cup red currant / grape jelly 4 tablespoons red wine vinegar 12 teaspoon dried thyme 2 bay leaves 1/4 teaspoon dried rosemary 1/2 teaspoon whole peppercorns 12 juniper berries, crushed Directions:Saute the onion, carrot and celery in the oil until lightly brown. Salt and cool. In a deep, non-reactive bowl combine all the ingredients for the marinade. |