Pinot Noir Curing Solution - CD Recipes - CookingDistrict.com
Cooking District Recipes

Pinot Noir Curing Solution

Photo by by shutterbean
This was developed to cure venison, boar and game birds such as duck, goose, woodcock, quail and squab for charcuterie and garde manger preparations. items can spend a longer period in the light brine since the salt and sugar content is lower than a usual cure. Once cured they are usually poached or otherwise cooked very gently.
Categories: Brines
Yield:
3 qt
Prep Time:
10 minutes
Photo by by shutterbean
Step 1
3 qt Pinot Noir
2 lb Dried cherries
Heat the wine to 125F and add the cherries, allow to stand overnight at room temperature. Strain using pressure and reserve half the wine and all the cherries. ***the remaining half of the wine is to be reduced and used as "paint" for the breasts***
Step 2
3 oz Sugar
2 oz Kosher salt
3 tbsp Black Peppercorn • toasted
1 tsp Juniper berries • toasted
2 tbsp Fennel seed • toasted
2 sprig Thyme - fresh
Half the wine
1.5 qt Water
Bring all to a boil let stand 1/2 hour, chill rapidly.
Notes

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