Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Uncooked Marinade for Beef, Lamb, or Venison
From The Professional Chef's Art of Garde Manger, by Frederic H. Sonnenschmidt and John F. Nicolas.


2 qt. red wine
2 thyme twigs, fresh
1-1/2 bay leaf
12 peppercorn, freshly crushed
10 juniper berries, crushed
3 cloves
2 pinches of rosemary
1 clove of garlic, crushed
1/2 cup oil


Combine all ingredients and pour over meat. Marinate 3 to 4 days, turning meat once every day.

Yield: 2 quarts

Submit your question
to Ochef

Related Articles:
Marinating and Roasting Beef Tenderloin
How Long Can You Marinate Pork Safely
Related Recipes:
Cooked Marinade for Meat
Spicy Beer Marinade
Alehouse Steak Marinade
Coca-Cola Marinade for Flank Steak
Herb Rub For Beef
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register     2001-2006 FNS LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links