Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Vegetable oil |
| ½ teaspoon | Grated lemon peel |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Dry vermouth -or- |
| \N \N | Dry white wine -or- |
| \N \N | Beef broth |
| 1 teaspoon | Chopped fresh sage leaves |
| \N \N | Or 1/4 t dried sage leaves |
| 1 teaspoon | Chopped fresh oregano leaves |
| \N \N | Or 1/4 t dried oregano lvs |
| ½ teaspoon | Salt |
| ¼ teaspoon | Coarsely ground pepper |
Mix all ingredients in shallow nonmetal dish or resealable plastic bag. Add up to 2 pounds beef, pork, chicken or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours.
Remove meat from marinade; discard marinade. Grill meat as desired.
*Betty Crocker's Great Grilling