Serves: 8
Total Calories: 3
Drain the liquid from 3-4 small jars of marinated artichoke hearts. Put liquid in a glass jar and add 5-6 pressed or finely minced cloves of garlic. Use immediately or even better make it up a couple of days ahead and just leave it in the fridge. To make a small amount of marinade go farther, place your meat and marinade in a zip lock type freezer bag and roll it up to remove the excess air before you fasten the bag.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces
This Quick Meat Marinade recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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