Hunt Country Marinade
A flavorful marinade made with red wine, balsamic vinegar, herbs, and spices. Perfect for enhancing poultry or meat before grilling.
Ingredients
- ¾ cup Cabernet Sauvignon or other dry red wine
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons unsulfured (light) molasses
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
- 1 tablespoon crushed juniper berries or 2 tablespoons gin
- 3 cloves garlic, minced
- 3 strips orange peel (2x1 inches, orange part only)
- 3 strips lemon peel (2x1 inches, yellow part only)
- 8 whole cloves
- 8 whole black peppercorns
- 2 leaves bay leaves, broken in half
- ¾ teaspoon salt
Instructions
- Mix all ingredients in a medium bowl.
- Cover and chill. Marinade can be made up to 2 days ahead.
- Marinate poultry for 2 to 4 hours and meat for 6 to 12 hours in the refrigerator.
- Drain marinade into a saucepan. Boil for 1 minute before using as a basting sauce.
- Pat meat or poultry dry. Grill, basting occasionally with the boiled marinade.
Notes
For best flavor, use fresh herbs when possible. Marinating time can be adjusted depending on the type and thickness of meat or poultry.
