2
c wine, dry
2
c vinegar, white
6
ea bay leaves
12
ea cloves, whole
1
tb peppercorns, black, whole
1
ea onion, large, sliced
Combine
ingredients and place meat in a bowl. Pour marinade over meat and
cover
for from 2 hours to 48 hours (refrigerate if cooking is not planned
same
day). Turn meat several times. Save marinade as basting sauce, repeat
use,
gravy flavoring or soup additive. You should judge meat tenderness and
flavor
to decide how long to marinade. Hugg's Note: If meat is badly
bloodied, add 2 Tbsp
salt and increase vinegar by 1 C.