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Herb Garden Marinade by Karen Eagle

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.

Herb Gardens

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

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