Crush juniper berries, cloves, allspice and peppercorns in a mortar and bring to the boil with red wine, 250 ml water, vinegar, salt, leek, carrots, celery, parsley root, onion, garlic, thyme and possibly savory and allow to cool again. Place game meat in a not too big container, pour the pickle over it and keep it in a cool place for at least 4-5 days. Meanwhile, weigh down with a plate so that the meat is well covered with juice.
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