[Sca-cooks] Red Wine for Game Marinade

Diane & Micheal Reid dmreid at hfx.eastlink.ca
Sun Oct 29 07:39:47 PST 2006

 Bambi, Thumper, and Donald Duck aside I have found the same thing, herbs, 
spices , and jug wine make a great marinade. For game and harder meats 
extremely goodon budgets as well.


----- Original Message ----- 
From: "Susan Fox" <selene at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, October 29, 2006 10:21 AM
Subject: Re: [Sca-cooks] Red Wine for Game Marinade

> Despite the conventional wisdom of "never cook with anything you would not
> drink," the qualities sought in a cooking wine are not necessarily the 
> same
> ones you want in a drinking wine.
> My answer is, cheap jug wine.  Cheap is OK here and will make the budget 
> go
> further.  If it has a harsh acidity, that is just fine because it will 
> have
> the tenderizing effect on the game meats which they so dearly need. LONG
> cooking will even out the flavor. I have used this at SCA feasts to good
> effect.  I also use this kind of red rotgut to marinate and baste lamb,
> where it undergoes a kind of sea-change, dissolves the hard fat of the 
> lamb
> and tenderizing the leg muscles into lusciousness.
> Depending on how much it smoothes out, you might not need much vinegar if
> any;  treat it as a condiment and use it to taste.  Any jokes about "Bambi
> Bourguignon" should be made at your own risk.
> Bon Appetit,
> Selene
> On 10/28/06 12:32 PM, "JohnKemker" <john at kemker.org> wrote:
>> In just a few weeks, I'll be cooking for the Baronial Encampment for
>> Their Excellencies South Downs.  I have a wide variety of game meats
>> to prepare and am planning on marinating quite a bit of it prior to
>> cooking.
>> I have a recipe from "On Cooking" by Lebenskey, et al with the
>> following list of ingredients:
>> Carrots
>> Onion
>> Garlic
>> Thyme
>> Bay Leaves
>> Juniper Berries
>> Peppercorns
>> Sage
>> Red Wine
>> Red Wine Vinegar
>> I'm looking for suggestions on both the type of red wine I should use,
>> as well as any suggestions for particular brands that are reasonbly
>> priced and should do well in the marinade.
>> --Lord Cian O'Madadhain
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