Red Wine–Rosemary Brine

Name: Red Wine–Rosemary Brine
Prep time: 5 min
Total time: 5 min
Yield: Makes about 2¼ cups
Ingredients: 3 tablespoons sugar; 4 teaspoons kosher salt; 1 teaspoon cracked black pepper; 1 bay leaf, crushed; 2 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 2 cups red wine; 1 tablespoon chopped shallot (about 1 large shallot); 2 tablespoons fresh rosemary leaves (from about 3 sprigs)

Preparation info

Makes about
2¼ cups

Difficulty
Easy
Ready in
5 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Here’s the classic brine for tenderizing and flavoring wild game. The piney aroma of rosemary is a natural for animals that fed on forest vegetation, and the red wine complements gamy flavors well. The olive oil adds needed fat.

Ingredients

2 cups red wine
2 tablespoons extra-virgin olive oil
2 tables

Garnish
Vegan
Gluten-free

Method

Directions

Combine the ingredients in a gallon-size zipper-lock bag; seal and shake until the salt and sugar dissolve, about 30 seconds.
Put the bag in a bowl just large enough to hold it snugly. Open the bag and add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zip