| 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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