Basic Red-Wine Marinade
Author: Kitchens
  • 3/4 Quart red wine (Burgundy or Bordeaux); to 4/5 quart
  • 3/4 Cup red wine vinegar
  • 2 Tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • 2 teaspoons salt
  • 1/2 teaspoon black peppercorns; whole
  • 1 onion; sliced
  1. Combine all ingredients in a container or fully-sealable plastic bag.
  2. When ready for use, cover meat with marindade in a bowl and cover tightly or put meat into the bag with the marinade. If using the plastic bag, make sure to use small pieces of meat.
Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight
Recipe by Recipes at