Red Wine, Juniper, and Bay Leaf Marinade

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 for length of time specified below, turning occasionally.

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.