[Sca-cooks] Wine in cooking -- was, Re: Sca-cooks Digest, Vol 6, Issue 81

[Kathleen A Roberts]

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.

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"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
505-925-9590