5 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
1 celery stick, chopped
1 litre/1 pints red wine
400 ml/14 fl oz red wine vinegar
2 teaspoons chopped fresh thyme
6 black peppercorns


1.Heat the olive oil in a large saucepan.
2.Add the carrots, onions and celery and cook over a low heat, stirring occasionally, for about 10 minutes until lightly browned.
3.Add the wine, vinegar, thyme and peppercorns and season with salt
4.Simmer over a low heat for 30 minutes, Leave to cool before using to marinate meat for about 24 hours.
5.For red meat or game.

Leave a Reply

Your email address will not be published.