venison

[n144mann]

Ok guys, my hubbie the bow hunter got a deer last fall and I have one loin roast left. I got a recipe from a gal in St Thomas that sounds kinda different, but she had never steered me wrong yet so I am going to try it. It requires a Burgundy wine for cooking. I usually drink the same or similar wine with the meal as I used in the prep of the meal. However, the chances of me being able to find and afford a good Burgundy are pretty slim. So what would be some alternatives?? the recipe contains onion, garlic, bay and juniper berries also. This venison, because we kept it very cool and had it processed and frozen quickly, and because it is basically corn fed deer (a doe at that)it is quite mild and not overly gamey as some I have had in restaurants.





[This message has been edited by n144mann (edited 04-21-99).]