[Sca-cooks] Red Wine for Game Marinade

[Diane & Micheal Reid]

Where I come from those are jug wines, anything sold in a larger then magnum 
container.  I also use ports, sherries, rums, whiskies, brandies, and 
liqueres as well for marinades, sauces, and deserts. Don`t we all?
 Cealian
----- Original Message ----- 
From: "Caointiarn" <caointiarn1 at bresnan.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, October 29, 2006 11:44 AM
Subject: Re: [Sca-cooks] Red Wine for Game Marinade


> Since the axiom has already been stated {use nothing you wouldn't drink} 
> it
> still doesn't have to be expensive.  A
> Chianti is bold enough for the game, _Livingston Cellars_ from California
> is available in larger bottles (half gallon jug) and don't dismiss the 
> boxed
> wines!  Peter Vella  is another inexpensive label.
> Caointairn
>
>
> ----- Original Message ----- 
> From: "JohnKemker" <john at kemker.org>
> To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
> Sent: Saturday, October 28, 2006 12:32 PM
> Subject: [Sca-cooks] Red Wine for Game Marinade
>
>
>> 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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