Ingredients
Marinade:
1 1/4 cups dry red wine (like pinot noir, petite syrah, or zinfandel) I used Cupcake Pinot Noir
1/4 cup balsamic vinegar
3 tbs soy sauce (but I’m quite liberal with this)
1/4 cup lemon juice
3 cloves garlic, crushed (again quite liberal)
1 1/2 tbs grated fresh ginger
1/4 cup olive oil
salt and pepper (liberally)
For the sauce:
Left over marinade, strained (reduce down to like half with the gizzards and neck, then discard after)
1/2 cup red wine
1/3 cup heavy cream and milk
1/4 cup flour dissolved in 1/4 cup water and mixed in slowly to sauce
Salt and pepper to taste
Preparation
You can marinade this is a big Ziploc bag over night, or in a container for 2 nights. One night for each side. Bake at 375 for about 2 hours?
