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This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.

Martha Stewart Living, July 2003


Recipe Summary test

Makes 1 cup; enough for 2 pounds of meat or fish


Ingredient Checklist


Instructions Checklist
  • Whisk together everything but salt and pepper in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade, rubbing gently into meat. Cover; refrigerate for length of time specified below, turning occasionally.

  • Before cooking, remove meat from refrigerator; let it come to a cool room temperature. Discard marinade. Season meat with salt and pepper, and cook as desired.

Cook's Notes

Marinating times:

•Shellfish: 20 minutes
•Cheese, tofu, and vegetables: 30 minutes
•Thin and flaky fish fillets: 30 minutes
•Thick and fatty fish fillets: 1 hour
•Beef, chicken, game, lamb, and pork: 6 to 24 hours