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Ingredients
- 2 c. Dry red wine (Beaujolais, Chianti, merlot, pinot noir)
- 1/2 c. Extra virgin olive oil
- 3 x Garlic cloves, peeled, sliced
- 1/2 tsp Each: salt, freshly grnd black pepper
Directions
- Preparation Time: 10 min
- Yield: 2 1/2 c.
- Combine all ingredients in non-reactive bowl. Use to marinate 2 pounds beef, venison, duck, buffalo, turkey, tuna and oily fish such as salmon and mackerel. (Beef, game and duck can marinate overnight; fish should marinate no longer than 1 hour.) Variations: Add in up to 1 Tbsp. minced fresh herbs such as thyme, rosemary, basil or possibly sage.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 590g | |
| Calories 1369 | |
| Calories from Fat 955 | 70% |
| Total Fat 108.07g | 135% |
| Saturated Fat 14.93g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1186mg | 49% |
| Potassium 643mg | 18% |
| Total Carbs 15.55g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.0g | 2% |
| Protein 0.94g | 2% |
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