| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Sauce | 1 | Servings | |
INGREDIENTS
| 3 | c | Extra virgin olive oil |
| 6 | Cloves (large) garlic; minced very fine | |
| 4 | tb | Balsamic vinegar |
| 1 | tb | Prepared mustard |
| Fresh ground black pepper | ||
| Fresh mint; chopped very fine | ||
| Salt to taste |
INSTRUCTIONS
Last year, when I grilled a goat leg for Easter, I used the following to make a marinade for the goat. Please remember that the measurements are quite approximate because I just put to taste. (You can use more prepared mustard if you like. Use a very good Dijon.) Also, use some Italian wine such as marsala--dry, not sweet--about 1/2 cup or a little more. Mix all together and paint the goat with the mixture. Keep basting while you are grilling the goat. I did it on a gas grill. Hope you have good luck. Diane M. Ferrell DMFERRELL@HAPPY.UCCS.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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