Instructions: Season meat with salt and pepper and cover with layers of onions, carrots, cloves, peppercorns, bay leaves, garlic, parsley, and juniper in a crock. Mix wine, oil, and vinegar and pour over all. Cover crock and set in a very cool place for 5 days; if in the refrigerator, let it stand at room temperature for 2 hours each day. after 5 days remove meat and pat dry with cloth. Wrap meat for freezing, or refrigerate until ready to cook. Reserve strained marinade for cooking and sauces.

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