Venison Marinade - cooking recipe

Ingredients

2 c. red Burgundy wine
2 c. water
1 peeled garlic clove
5 juniper berries
1 bay leaf
1 sprig parsley
1 sprig thyme

Preparation

Boil all ingredients for 10 minutes.
Let cool.
Pour over venison; cover and refrigerate for 1 to 2 days, turning meat occasionally.
Remove meat from marinade and roast as desired.