Salmonsmoker
07-25-2000, 06:17 PM
Thought that this would get posted early this A.M. However, good intentions didn't get it there.
Flavored vinegars are quite easy to make. The recipe "Dutch oven venison in red wine sauce", calls for onion vinegar. Here's how to make it.
ONION FLAVORED VINEGAR
Take a red onion (adds a nice color) and quarter it. Put it in a blender and add a pint of white vinegar (or apple cider vinegar if you want a stronger falvor) and blinderize. Let this sit in the refrigerator for from 3 days to 3 weeks - depending on how much onion flavor you want. Then strain and bottle it for use.
Garlic vinegar works the same.
For herb vinegar, (my favorite is Chive flower) gather some fresh herbs (like tarragon or basil), rinse them, and place in a jar. Cover with white vinegar and let set until you have the falvor you want (3 days to 3 weeks).
You can also make fruit vinegars. Start with 2 to 2 1/2 cups of crushed fruit sweetened with 2 T of honey and cover with 2 cups of white vinegar. Let stand for 3 weeks. Then strain. If it is cloudy, run it through a coffee filter.
I also have a jar of Jalepano vinegar in the refrigerator - just to spice up some of my recipe's.
Experiment. Its fun and adds a whole dimension to cooking wild game.
Salmonsmoker
Flavored vinegars are quite easy to make. The recipe "Dutch oven venison in red wine sauce", calls for onion vinegar. Here's how to make it.
ONION FLAVORED VINEGAR
Take a red onion (adds a nice color) and quarter it. Put it in a blender and add a pint of white vinegar (or apple cider vinegar if you want a stronger falvor) and blinderize. Let this sit in the refrigerator for from 3 days to 3 weeks - depending on how much onion flavor you want. Then strain and bottle it for use.
Garlic vinegar works the same.
For herb vinegar, (my favorite is Chive flower) gather some fresh herbs (like tarragon or basil), rinse them, and place in a jar. Cover with white vinegar and let set until you have the falvor you want (3 days to 3 weeks).
You can also make fruit vinegars. Start with 2 to 2 1/2 cups of crushed fruit sweetened with 2 T of honey and cover with 2 cups of white vinegar. Let stand for 3 weeks. Then strain. If it is cloudy, run it through a coffee filter.
I also have a jar of Jalepano vinegar in the refrigerator - just to spice up some of my recipe's.
Experiment. Its fun and adds a whole dimension to cooking wild game.
Salmonsmoker