Basic red wine marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry red wine (Beaujolais; Chianti, merlot, pinot noir) |
| ½ | cup | Olive oil |
| 3 | Garlic cloves; peeled, sliced | |
| ½ | teaspoon | Each: salt; freshly ground black pepper |
Directions
Chicago Tribune
Preparation time: 10 minutes Yield: 2½ cups Combine all ingredients in non-reactive bowl. Use to marinate 2 pounds beef, venison, duck, buffalo, turkey, tuna and oily fish such as salmon and mackerel. (Beef, game and duck can marinate overnight; fish should marinate no longer than 1 hour.) Variations: Add up to 1 tablespoon chopped fresh herbs such as thyme, rosemary, basil or sage. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 27, 1997
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