Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: bow4elk on December 21, 2008, 04:02:58 PM
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I saw this on a cooking show years ago, used for quail. The chef said it was fantastic on big game as well so I tried it and have been enjoying it ever since.
1/3 cup red wine (Merlot)
Oregano - minced, fresh
Basil - minced, fresh
1 clove garlic - crushed/minced
1/4 cup (or less) virgin olive oil
2 tbsp Dijon mustard
a good splash of Balsamic vinegar
Whisk and pour over steaks in a Zip Lock bag or pie plate (as shown). Marinate 2-4 hours, then grill to your liking.
Give it a try. Enjoy!!
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Sounds great...i'll be right over :chuckle:
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Anytime! With all this cold weather and snow piling up, I wanted a home-cooked meal tonight. Local blacktail, Au Gratin potatoes, and fresh steamed veggies... :EAT:
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Nice, I will have to give it a try, thanks.
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Those steaks look done. Better eat em before they overcook. :chuckle:
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I have used one very similar for years. I use a commercial dry Italian 5-herb blend (oregano, basil, etc), a little less red wine (1/4c, cabernet only because that's what I prefer to sip), 1/2 the EVOO (2 Tbsp), at least 2 TBSP of the balsamic vinegar, 1 tsp each sea salt and fresh ground pepper. Mix it all up with a whisk, I usually only marinate about 5-10 minutes before grilling, but longer is fine too (even overnight). About 2lbs 3/4" or so thick steaks, three minutes on a side on the hottest grill possible, rare to medium rare.
