Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        carrots -- peeled and chopped
     1/2  large         yellow onion -- peeled, chopped
   1                    shallot -- peeled and chopped
   1      tablespoon    olive oil
   2 1/2  cups          hearty red wine
     1/4  cup           red wine vinegar
   2      whole         bay leaves
   3                    parsley stalks
   8      whole         juniper berries
   1      teaspoon      sea salt or kosher salt
   6      whole         black peppercorns

Preparation:

Sauté chopped vegetables. in olive oil in a non-reactive pan until lightly browned. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Cool before using. Marinade may be made ahead and refrigerated for 1 to 2 weeks. Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.