Marinate elk, venison, sheep, bear, or javelina steaks or tenderloins in this pungent marinade.
Combine all of the ingredients and mix well. Store in a glass jar with a tight-fitting lid for up to 1 week in the refrigerator.
Marinate fish for 30 minutes. Marinate meat or birds for several hours in the refrigerator.
Having an herb garden makes cooking with a variety of herbs an everyday luxury. A simple vinaigrette changes by adding a sprig or leaves of rosemary, basil, mint, or cilantro. Experiment with combinations to make your own signature marinade.
Yields 2½ cups
½ cup olive oil
½ cup white wine
½ cup whole grain mustard
¼ cup shallots, minced
2 tablespoons fresh thyme, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh savory, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh lovage, chopped
2 tablespoons fresh lemon balm, chopped
3 cloves garlic, minced
Kosher salt and freshly ground pepper to taste