Yield: 1 Servings
|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|
|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