[Northkeep] Venison Stew

[Ld.blackmoon]

greetings

yea, i just started using red wine in things when i started making the fench 
onions soups.
so like you am not sure how it would mix.
but when i want things to stay moist and keep their flavors , i like to use 
unsweetened apple juice, it has a mild flavor when used for cooking, that 
doesnt cover up other flavors, it also adds a woodsy type flavor similar to 
using nuts, which unfortunatly i can no longer eat in their natural form : (
is okie , was just offering a suggestion i know works with venison as well 
as beef roasts ; )
in no way intended people to believe that was the " only " way it would 
taste good ; )

but ... all this talk of food, has me wondering if maybe we might want to 
look at a " food / cooks / feasts " type guild ??
between revels, and grub and garb , there would be plenty of chances to try 
different recipes for different dishes , both modern and period ...... just 
a thought.

one of theses days i'm really gonna have to try her excellency talana's 
mince pie recipe ; )
store bought keeps getting worse : / , and i havent had a real mince meat 
pie in over 40 years :(
see you this weekend
Be Safe , Be Happy, Have Fun .
Arthur

----- Original Message ----- 
From: "Jerry Herring" <j.t.herring at sbcglobal.net>
To: "Barony of Northkeep Mailing List" <northkeep at lists.ansteorra.org>
Sent: Friday, January 27, 2012 8:30 AM
Subject: Re: [Northkeep] Venison Stew


> Thank you for the ideas and offers...Apple Juice sounds intriguing. 
> Another time
> I am going to have to try that for now I will stick with what has worked
> previously. With my current recipe I am concerned the juice might not mix 
> right
> with the red wine.
>
> Kindly
> Ian
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