1 cup of white wine
1/4 cup olive oil
3 cloves of garlic, peeled and chopped
1/2 teaspoon salt
1 teaspoon of allspice berries (optional)
1/4 cup Italian parsley, finely chopped

Combine all ingredients and allow meat to steep in it, refrigerated and covered, for at least an hour. If you are using meat on the bone, such as chicken thighs, allow at least two hours of marinating time.

John Motoviloff is a Madison-based writer and has a steady hand with a butcher’s knife. He’s the author of Wisconsin Wildfoods: 100 Recipes for Badger State Bounties.