Featuring fresh herbs from your garden for use on Meat or Game.
Ingredients:
2 1/2 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 Fresh Greek Bay Leaves, broken into pieces
2 Teaspoons each Fresh Thyme, Oregano, and Winter Savory, coarsely chopped
Salt
Directions: Allow meat to marinate overnight or about 12 hours.
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.
Pork: add fresh mint to the White Wine Marinade.
Fish: use lemon juice and the Winter Savory chopped fine.
Recipe Inspired from Wake Forest Herb Fest