1 c Olive oil
4 cl Garlic; finely minced
1/2 ts Salt
1 ts Black pepper
1 c Sour orange juice & pulp
1 ts Ground oregano
1 ts Fresh basil; chopped
3 tb Onion; chopped
Mix all ingredients in a bowl. Pour over pork, venison, or poultry.
Cover and refrigerate for 12-24 hours. When cooking the meat use
this as a basting sauce as well.
