Caribou Marinade

This is the kind of marinade that turns tough, lean wild game into something you actually look forward to eating.

Red wine, vinegar, juniper berries, peppercorns, thyme, bay leaves, and a touch of brown sugar work together over two days to break down the muscle fibers and push flavor deep into the meat.

It makes enough for 10 chops or 5 big steaks, and once the meat comes out, you can strain the liquid and use it as a BBQ baste or stir it into pan gravies.

Nothing goes to waste.

Chef Tips

• Use a non-metal bowl or a zip-top bag for marinating. Vinegar and wine react with aluminum and can give the meat an off, metallic taste.
• Flip the meat once a day so every surface gets equal time in the liquid.
• This works just as well on venison, elk, moose, or even a tough cut of beef like chuck roast.
• Crush the juniper berries lightly before adding them to release more of their piney, gin-like aroma.