Use for loin of pork or leg of lamb, for roasting, cubed beef for a casserole, steak or venison.
1 litre red wine
100 ml oil
150 g carrot roughly cut
150 g onion roughly cut
150 g celery roughly cut
1 crushed clove of garlic
1 bayleaf 1 sprig thyme
15 g parsley stalks
1. Place all the prepared ingredients into a basin.
2. Place in the prepared meat, cover with greaseproof paper and allow to marinate in a refrigerator for 12 hours.
This marinade can be used for any type of red meat or game.
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