Basic red wine marinade

Yield: 1 Servings

Measure 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

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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