Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A cooked marinade is heated and cooled before being used, generally for red meat and game. When marinating poultry and game with a cooked marinade, add juniper berries to the basic recipe; for rabbit, add sage and rosemary. The recipe is a classic cooked marinade that makes enough to adequately marinate one large piece of meat or poultry.