Yield: 1 servings
|1½ cup||Dry red wine|
|1 can||Frozen orange juice concentrate - (6 oz); thawed|
|2 tablespoons||Fresh or dried rosemary leaves|
|5||Garlic cloves - (to 6); minced|
|1 teaspoon||Ground black pepper|
|Salt; to taste|
|Meat of your choice|
Combine all ingredients in a bowl, and whisk together until well blended.
Marinate meat of your choice for 15 minutes to 2 hours, and refrigerate.
Double the recipe, and extra marinade may be stored in the refrigerator for several days. Discard any marinade that has been in contact with raw meat.
Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...
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