Wine Marinade

Ingredients

• 1 cup vegetable oil
• 1 cup dry red wine
• 3 clove garlic, minced
• 1 Tbsp chopped parsley
• 1 tsp coarsely ground black pepper
• 1 tsp thyme
• ½ tsp rosemary
• 2 Tbsp optional unseasoned powdered tenderizer
• 4 lb 3 to 5 lbs lamb, beef or chicken

Method

1. Combine all ingredients except the meat. Pour over the meat in a shallow non-metal container or plastic bag, making sure the meat is totally immersed. Turning once, marinate one hour only (unless omitting the powdered tenderizer). Cook the meat as desired.

Notes

Clipping. Note: if powdered tenderizer is omitted in any marinade, the meat must be marinated longer (4 to 12 hours).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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