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Winter Savory Herb Marinade:

While this marinade recipe is perfect for beef and wild game, with small variations you can adapt it to chicken, pork and fish.

For chicken or pork:
replace the red wine with white wine and the red wine vinegar with white wine vinegar and change the herbs to French tarragon, lemon thyme and rosemary or any combination of these.

If the marinade is for pork, try adding fresh mint to the White Wine Marinade.

For Fish:
exchange the red wine with white wine and replace the red wine vinegar with lemon juice.

Winter Savory Herb Marinade
Jan

11
2012
Recipe courtesy of: My Spice Blends | Date Added: 11 Jan 2012
Listed in: Condiments, Rubs & Marinades
Recipe Yield: Aprox. 4 cups | Prep Time: 3 minutes
Ingredients

3 - 5 Shallots, or 1 Small Onion - chopped
2 Carrots, diced
1 Stalk Celery, chopped
2 Cloves Garlic, crushed
2 Fresh Greek Bay Leaves - broken
2 Tablespoons each Fresh Thyme, Oregano (sub - 2 Teaspoons dried)
2 Tablespoons Winter Savory, coarsely chopped (sub - 2 Teaspoons dried)
21/2 Cups Red Wine
3/4 Cup Red Wine Vinegar
1/3 cup virgin olive oil
Salt and Pepper to Taste

Cooking Instructions

In a food processor or blender; pulse together: shallots, carrots, celery, garlic and herbs.
While processing, add wine and wine vinegar then blend with olive oil (slowly add olive oil while mixing) to emulsify marinade.
Salt and pepper to taste.
For beef, wild game, chicken, and pork: allow meat to marinate at least 3 hours and if possible overnight (about 12 hours).
For fish When using the marinade for fish: Marinate only 1 to 2 hours.

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