SC - Re: Grape must

[Elaine Koogler]

This sounds great!  When you serve it, let us know how it went...I have a venison
roast in the freezer, and this just might be the thing to do with it.

Kiri

ChannonM at aol.com wrote:

> Hello everyone,
> I've been a busy little beaver and was hoping to share with you all my recent
> recipe development. I am working with Platina, the Milham version and have
> below the original and a potential redaction.
>
> I just began the marinade that will sit till tomorrow, in anticipation I
> present to you the following;
> Hauviette
>
> Venison with pepper sauce
> Pepper sauce-
> (P)Make pepper sauce with whatever wild meat you want this way; put in a
> large bowl as much dry dark wine as water and wash the meat very well in it,
> then strain the liquid and add as much salt as the situation demands. Put the
> same liquid in a copper kettle on a fire. When the meat is cooked, take it
> out and divide it in dishes. Toast bits of bread on a grill. When  they are
> toasted, let soften in vinegar. When they have soaked up enough vinegar,
> break them up well with a pound of raisins. The blood of the animal itself
> may be suitably added to it, or it’s ground up liver, if this can be done.
> Then mix this with it’s own juice and add a little condesed grape or
> condensed must with the vinegar in which you had soaked the bread. Afterwards
> pass all this together through a sieve. Put in a pot and sprinkle with
> pepper, cloves, and cinnamon as you want; boil in evenly for half an hour
> over the coals, stirring rather often with a beater or spoon. Finally, serve
> the meat, fried in lard and divided into dishes with the seasoned pepper
> sauce to your guests. It nourishes much and usefully, it nurtures the stomach
> , and it fattens the body; however, it harms bilious people and makes stone,
> more or less according to the composition of the ingredients themselves.
>
> --------As for this recipe, I haven’t worked it out completely but here’s my
> first sketch of how it will go
>
> Venison roast, fat removed cut into chunks
> deep red wine*
>
> Marinate roast in 1.5 cups wine,1.5 cups water overnight
>
> Partially cook the venison in the marinade by simmering 10 minutes. Remove
> and set aside meat. Then, combine marinade with the following ingredients
> that have been blended in a food processor:
> 1 tsp salt
> 2/3 cup bread crumbs soaked in 1/2 cup red wine vinegar.
> 1 pound yellow Thompson raisins
> 1/2 cup boiled down must (boiled down 2/3 from original volume)
>
> Strain the sauce and add pepper (1/2 tsp), cloves (1/4 tsp), and cinnamon
> (1/2tsp)
>
> Cook over med heat for 20-30 minutes.
>
> Fry venison in bacon fat
>
> Serve meat with sauce.
>
> Wine used;
> 1996 Masi Campoforiorin Ripasso 13% alcohol
> Verona grape varieties, particulary Corvina, using the techniques of
> “appassimento” (semi drying of the grapes)  and refermentation (submerged cap
> method- holding down the skins so that more air can get to the wine and the
> yeast in the skins can better react with the wine). Rich, full bodied, round
> and velvety,and has an aging potential of 10 to 15 years.
>
> This wine is a step down from the wine I had hoped to use, namely an Amarone,
> which is even fuller and more velvety, but at $25 bottle it was out of my
> price range for cooking. I thought about it, but when I realized that I may
> need two bottles, (I am cooking for 30 people as a gift), I made up my mind
> to use the Campoforiorin Ripasso
>
> The origin of this wine can be traced back to Roman passum (possibly an
> etymological origin for Repasso?) through a description of the method used to
> creat the wine by  Columella.
> He  gives two elaborate recipes for the preparation of passum (found in
> Flower and Rosenbaum' Apicius)
> _Mago gives the following directions how to make the best passum, and I have
> made it myself like this. Gather early grapes when they are fully ripe,
> removing muldy or damaged berries. Fix in the ground gorks or stakes 4 feet
> apart to support reeds and join them together with poles. Then place the
> reeds on top and spread your grapes in the sun, covering them a night so they
> do not get wet from the dew. Then, when the have dried, pick the berries off
> the stalks and put them in a cask or wine-jar and poor the best possible must
> over them so that the berries are completely covered. When sturated put them
> on the sixth day in a wicker basket and presss them in the wine press and
> extract the passum. Next tread the grape-skins, having added freshest must
> which you have made from other grapes that were lseft to dry in the sun for
> three days. Mix together and put the whole mash through the wine-press , and
> this passum of the second pressing put immediately in vessels which you seal
> so that it does not become too rough. Then, after 20 or 30 days, when it has
> ceased fermenting, strain it into other vessels, seal their lids with gypsum
> immediately, and cover with skins.
> If you wish to make passum from the “bee” grapes gather the whole grapes,
> clear away damged berries  , and throw them out. Then hang them up on poles.
> See to it that the poles are always in the sun. As soon as the berries are
> sufficiently shrivelled pick them off and put them without stalks in a vessel
> and tread them well with your feet. When you have made none layer of them
> sprinkle old wine on and tread another layer of grapes over it and sprinkle
> this also with wine. Do the same with a third layer and after having added
> wine, leave for five days. Then tread with your feet and press the grapes in
> a wicker basket. Some people prepare old rain-water for this boiling it down
> to a third of its volume , and then when they have made raisinns in the
> manner described above, they take the boiled-down rain-water instead of wine,
> doing everything else in a manner where there is plenty of wood, and in use
> it is even sweeter than the passum described above."
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