Post by: snake eyes on September 20, 2008, 03:54:52 AM
little red wine in any meat(Beef,venison,bear etc) stew I
prepare.
Any thoughts?
snake-eyes
Post by: mike rumping on September 20, 2008, 11:24:53 PM
She could take an old groundhog, bear, or anything else, old, tough,
etc. and when done, it would just melt in your mouth.
Post by: Three Hawks on September 21, 2008, 02:57:38 PM
A few years ago I got three blue grouse one afternoon, and cooked one for supper. That sucker was tougher than a boiled owl. Next day I made Coq Au Vin with the other two. The last half hour, I put what was left of the previous supper's grouse in along with the veggies. Wonderful.
This dish works well in any cookpot with a fairly tight lid, but best in a dutch oven.
Three Hawks
Post by: ridjrunr on September 21, 2008, 09:09:12 PM
Post by: vermontfreedom on September 22, 2008, 08:09:12 PM
However, I have two notable exceptions...see the thread a few back on "grilled rabbit with home apple wine" - a rather successful use of a sweet wine as a moisture additive when grilling also go to page 3 on this cooking forum and look in the "good venison recipes" thread (and links therein).
Secondly, one of my favorite venison recipes uses port (I use home-made port from grape wine or wild-processed black raspberries). Here, I substituted raspberries for the gooseberries...
Roasted Venison Backstrap with Gooseberry Sauce Recipe courtesy Emeril Lagasse, 2004
1 1/2 to 2 pounds venison strip loin, about 2 inches in diameter, trimmed
1/2 cup Port wine
3 (3-inch) strips orange peel
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground allspice
1 bay leaf
1 sprig fresh thyme
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup cold butter, divided
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1/4 cup sugar
1 (3-inch) cinnamon stick
1/2 cup demi-glace
1 1/2 cups gooseberries
Place venison in a zip-top plastic bag or other sealable, nonreactive container. Combine Port, orange peel, pepper, allspice, bay leaf, and thyme, and pour mixture over the venison. Seal and refrigerate. Allow venison to marinate overnight, turning occasionally.
Preheat oven to 400 degrees F.
Remove venison from the marinade, reserving marinade. Season all sides of the loin with salt and freshly ground black pepper. Heat the olive oil in a large, oven-proof skillet over high heat. Sear the loin in the hot oil on all sides (1 to 2 minutes). Place the skillet in the oven and bake for 17 to 20 minutes or until desired degree of doneness. The venison will be medium-rare when it reaches 125 degrees F on an instant-read thermometer. Remove the venison loin from the skillet and allow meat to rest for 10 minutes before slicing.
Add 1 tablespoon of butter to the skillet used to brown the venison. Heat over medium-high heat until melted. Add shallots and garlic. Cook, stirring constantly, for 30 seconds or until
softened. Add reserved marinade, sugar, and cinnamon stick to the shallot mixture. Bring mixture to a boil and cook until mixture is reduced by half, about 3 to 4 minutes. The sauce should be thick and syrupy. Add demi-glace and gooseberries, and bring to a low simmer. Cook sauce at a low simmer until berries are softened and the sauce is thickened and coats the back of a spoon, 5 to 7 minutes. Remove the orange peel, bay leaf, thyme, and cinnamon stick from the sauce. Adjust seasonings with salt and pepper. Remove the sauce from the heat and stir in the remaining 3 tablespoons of butter. Serve warm with sliced venison.
Post by: Sir Michael on September 22, 2008, 08:42:51 PM
Post by: R.M. on September 22, 2008, 11:40:03 PM
Post by: snake eyes on July 03, 2014, 11:09:06 AM
in taste from my usual. It was great!! :shake [/color]
Post by: Geezer in NH on August 03, 2014, 07:00:48 PM
Post by: EvilTwin on September 28, 2014, 08:46:15 AM
Post by: Kermit on October 02, 2014, 02:48:22 PM
Post by: gunmaker on October 06, 2014, 12:54:44 PM
2 C orange juice
2 C apple sauce
2 C red wine
1C catsup
1 pack onion soup mix.
cook meat covered until fallin off bone tender 90 min. per 5 lb. about...
Take 2 C cooked sauce thicken with little corn starch & cold water for gravy on your spuds/meat...YUM,
Post by: Loyalist Dave on October 29, 2014, 09:23:34 AM
Red wine is of course good for red sauces, but not for chili. Too many stronger seasonings that overwhelm the flavor of the wine.
White wine is excellent for upland birds, but red is better for waterfowl, rabbits, and squirrel. Upland birds also do very well in hard cider and mead, though the mead is often pricey.
IF you're going to use wine in your cooking, try to find rather cheap versions of either white and red, and for some dishes, Marsala. DON'T BUY cooking wine by Holland House, or any other brand for cooking but not drinking. They are heavily salted so they can be sold without a beer/wine license, and are a waste of money (imho). Buy the very cheap stuff from a discount store say between $6 and $8 per bottle. I get mine from Total Wines & More, and I don't pay over $7 including tax. (Sometimes it's cheaper than $6.) Cheap "table" wines often do very very well for cooking, and you don't need the sodium from the over-the-counter stuff. IF your grocery store stocks drinking wines, check the prices, and then if too pricey, suggest it to the manager that he or she get in a cheap cabernet or merlot and a cheap chardonay.
IF you find a really cheap deal, buy a lot of it, as it's only going to go up in price, and it keeps. It would be smarter say, to buy 10 bottles of $6 red, table wine, than two at $6, then 2 more of the same, two months later at $7, a couple more of the same next year at $8... you get the idea.
LD