Wine Stain

Put prepared meat with spices, provided that wine is not sufficiently tart, mix with a little bit of vinegar. Pour wine (or wine mixed with vinegar and water) over meat, put to cool with closed lid. During the warm season, bubble pickling liquid, cool completely, then pour cooled over pickled meat, place cooled with lid closed. Meat should be covered by pickling liquid, otherwise turn meat to the other side every 1-2 days.

If meat is in this pickle longer than 1 week, you may need to add a little wine or vinegar.

Wine pickle is preferred for tender game and fine meats, it is used to infuse the sauce during roasting and gives it special flavor.

Tip: Stock up on a range of high-quality spices – it pays off!

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