[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.

"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
Kathleen Roberts
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III

More information about the Sca-cooks mailing list