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Red Wine, Juniper, and Bay Leaf Marinade

  • yield: Makes 1 cup; enough for 2 pounds of meat or fish




  • 1/2 cup dry red wine
  • 2 shallots, coarsely chopped
  • 3 dried bay leaves
  • 2 tablespoons dried juniper berries, crushed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon whole black peppercorns, crushed
  • Coarse salt and freshly ground pepper


  1. Step 1

    Whisk together everything but salt and pepper in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade, rubbing gently into meat. Cover; refrigerate, turning occasionally.

  2. Step 2

    Before cooking, remove meat from refrigerator; let it come to a cool room temperature. Discard marinade. Season meat with salt and pepper, and cook as desired.

Martha Stewart Living, July 2003

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