For use on Red Meat:
2 1/2 Cups Red Wine
3/4 Cup Red Wine Vinegar
1 Small Onion or Several Shallots, chopped
2 Cloves Garlic, sliced
2 Fresh Greek Bay Leaves, broken into pieces
2 teaspoons each Fresh Thyme, Oregano and Winter Savory, coarsely chopped
2 teaspoons Salt
Allow meat to marinate overnight or for at least 12 hours.
To use on Chicken, exchange the red wine for white wine and the red wine vinegar for white wine vinegar. The herbs may also include French Tarragon, Lemon Thyme or Rosemary or any combination of those listed.
For Pork, add fresh mint to the White Wine Marinade.
For Fish, use lemon juice in the place of the vinegar and the Winter Savory chopped fine and be conservative with any other herbs.
If you prefer to cook without alcohol, you may substitute as follows:
For 2 ½ C red wine, Use 2 C apple juice 1/3 c cranberry juice and 1T Lemon Juice
For 2 ½ C white wine, Use 2 C white grape juice & juice from 1 can of mushrooms
All recipes copyright 2010 Marcy Lautanen-Raleigh and should not be copied without permission of the blog owner.