Pickling Solution for Venison and Fowl - Featured Recipe - CookingDistrict.com
Featured Recipes

Pickling Solution for Venison and Fowl

Photo by mellowynk
Categories: Marinades, Pickles, Preserves
Photo by mellowynk
Step 1
1/2 cup (aged) red wine vinegar
1 cup zweigelt 2002 red wine
1/2 piece carrot
1/2 piece parsnip
1/4 piece rutabaga
1 piece onion • small
5 piece juniper berries
5 piece grains of all-spice
10 piece pepper corn
2 stick thyme • crushed
2 piece sage • crushed
2 piece coriander seeds • crushed
2 leaf basil • crushed
Bring 3 pints of water to a boil, together with all these ingredients (the root vegetables all cleaned and cut into small pieces).

Simmer for about 30 minutes.

Let the pickled vegetables completely cool down before pickling the desired piece of venison or fowl over night, tightly covered.


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