This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.
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.
â€¢Shellfish: 20 minutes â€¢Cheese, tofu, and vegetables: 30 minutesâ€¢Thin and flaky fish fillets: 30 minutesâ€¢Thick and fatty fish fillets: 1 hourâ€¢Beef, chicken, game, lamb, and pork: 6 to 24 hours