Pigeon heart seasoning
Ingredients
- 50 g coarse salt
- 50 g sugar
- 2 pigeon hearts
Instructions
- Mix the coarse salt with the sugar. Then place two tablespoons on a tray and put the pigeon hearts on top. Cover the hearts completely with the remaining cure and let them sit in your fridge for 2 days.
- After that rinse off any remaining salt and sugar in clean cold water. Now let them dry at 60 degrees Celsius for around 8 hours. I always leave them overnight.
- Once dry keep covered in your fridge for later and grate it when needed.
