Herbal Marinade for meat, chicken and fish
From Mountain Valley Growers:
For use on Meat or Game:
21/2 cups red wine
3/4 cup red wine vinegar
1 small onion or several shallots, chopped
2 carrots, diced
1 stalk celery, chopped
2 cloves garlic, sliced
2 bay leaves, broken into pieces
2 teaspoons each fresh thyme, oregano and winter savory, coarsely chopped
Allow meat to marinate overnight or about 12 hours.
To use on chicken, exchange the red wine for white wine and the red wine vinegar for white wine vinegar. Change the herbs to French tarragon, lemon thyme or rosemary or any combination of those. For pork, add fresh mint to the white wine marinade.
For fish, use lemon juice and the Winter Savory chopped fine.