The marinade of wine is suitable for beef, veal, duck and guinea fowl.
It is quite a time consuming marinade and can vary from three days to a week.
The pieces of meat can be quite large and the breasts and thighs of birds (skin previously removed), should be kept whole.
Once the marinating time is over, drain the meat well and cut into thin slices before dressing it with olive oil, salt, pepper and herbs.
More on this next time
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