Yield: 1 Servings
|3 cups||Extra virgin olive oil|
|6 \N||Cloves (large) garlic; minced very fine|
|4 tablespoons||Balsamic vinegar|
|1 tablespoon||Prepared mustard|
|\N \N||Fresh ground black pepper|
|\N \N||Fresh mint; chopped very fine|
|\N \N||Salt to taste|
Last year, when I grilled a goat leg for Easter, I used the following to make a marinade for the goat.
Please remember that the measurements are quite approximate because I just put to taste.
(You can use more prepared mustard if you like. Use a very good Dijon.) Also, use some Italian wine such as marsala--dry, not sweet--about ½ cup or a little more.
Mix all together and paint the goat with the mixture. Keep basting while you are grilling the goat. I did it on a gas grill. Hope you have good luck. Diane M. Ferrell
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .