[Sca-cooks] Wine in cooking -- was, Re: Sca-cooks Digest, Vol 6, Issue 81
Kathleen A Roberts
karobert at unm.edu
Sun Oct 29 15:39:06 PST 2006
On Sun, 29 Oct 2006 10:58:39 -0600
"Lisa" <silvina at allegiance.tv> wrote:
> I've made a venison pepper stew several times that
>requires wine for the
> marinade. The first time I made it I used the cheapest
>burgundy I could
> find, and it tasted great.
i use box'o'chillable red for my beef and venison stew
(nothing but beef, venison, blackpepper, raisins and wine)
and it is GREAT. i wouldn't think using a fancier wine.
also fits a feast budget quite well.
bastes the cook fairly well too. but only a glass. i
tend toward whites.
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