| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 1 | Servings | ||
INGREDIENTS
| 2 | c | Dry red wine (Beaujolais; Chianti, merlot, pinot noir) |
| 1/2 | c | Olive oil |
| 3 | Garlic cloves; peeled, sliced | |
| 1/2 | ts | Each: salt; freshly ground black pepper |
INSTRUCTIONS
Chicago Tribune Preparation time: 10 minutes Yield: 2 1/2 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@aol.com on Aug 27, 1997
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