Red meat marinade | How to soak meat in a marinade

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WHAT YOU NEED
  • 2 L of cooking red wine
  • 1 coffee cup of Cognac
  • 2 table spoons of grape vinegar
  • 2 table spoons of corn oil
  • 1 onion
  • 2 carrots
  • 3 shallots
  • 3 garlic cloves
  • 2 cloves
  • A few thyme or oregano leaves
  • ​1 or 2 bay leaves​​
  • A few whole black pepper grains
Put your meat into any casserole or cooking pot or roaster in manner to:
  1. have the meat filling the whole space
  2. be able to cover it almost completely with the marinade
Wild boar legs are shown here but any red meat can be marinated the same way.

Add the cooking wine in a manner to completely cover the meat.
Crush the garlic, cut the carrots in medium chunks, chop the onion and add all above ingredients making sure to soak them in the wine.
Leave it in the fridge for the whole night as a minimum and up to 24 hours for maximum results.
TIP: If your meat is frozen, you can already thaw it in a marinade which accelerates the thawing. You don't need to put it in the fridge for the first few hours or until it has defrosted.

Marinade for turkey meat

You can use the same red meat marinade for your turkey.
Just cut the turkey and soak it in roasters for a few hours at the fridge then transpose the roasters to a well heated oven after adding a cup of chicken broth or vegetable stock in each roaster and 1/4 cup of cranberry juice (optional).
Cook for 45 minutes to an hour using a fork to make sure the turkey is well done.

See also our other meat preparation tips and marinades recipes:

Buy your marinade container here: