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