Ingredients:
1-1/2 cups dry red wine
one 6-oz. can frozen orange juice concentrate, thawed
2 Tbs. fresh or dried rosemary leaves
5 to 6 minced cloves of garlic
1 to 2 tsp. ground mustard
1 tsp. ground black pepper
salt to taste
meat of your choice
Preparation:
Combine all ingredients in a bowl, and whisk together until well blended. Marinate meat of your choice for 15 minutes to two hours, and refrigerate. Double the recipe, and extra marinade may be stored in the refrigerator for several days. Be sure to discard any marinade that has been in contact with raw meat.
)