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Wine Marinade for Poultry and Pork

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“This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs. This can easily be turned into a beef or lamb marinade just by changing the dry white wine to a dry red wine.”
READY IN:
5mins
SERVES:
6
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
  2. Add the meat or poultry.
  3. Turn to coat all sides.
  4. Cover or seal tightly.
  5. Marinate for at least 6 hours or overnight, turning occasionally.
  6. Cooked in preferred method.

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