|Pictorial Atlas of North American Wines|
|by Thomas K. Hardy|
This photo essay includes over 300 of the most important wineries, local scenery, personalities and wine-making of the whole of North America.
Tip: Try roast red wine for more results.
Results 1 - 10 of 12 for venison roast red wine
Result Page: 1
Lard the venison with strips of ... bacon. Cover and roast in moderate oven ... any of the marinade that is left to make gravy; strain. 6 to 8 servings.
Marinade venison in vinegar, wine and seasonings for ... heat. Add remaining ingredients continue heating in covered pot for 1 to 1 1/2 hours (until tender).
Place roast in an earthenware ... Accompany with gingersnap gravy. Serves 6. The secret of Sauerbraten is the spice vinegar marinade that tenderizes the venison.
Trim all fat from meat, slice with grain about 1/4 to 1/2 inch thick. (The meat slices better when semi-frozen). Mix all ingredients together. Place ...
Sprinkle meat with salt and pepper; place in slow cooking pot. Combine remaining ingredients. Pour over meat. Cover and cook on low 8-10 hours. ...
Heat oven to ... on top of roast. Pour mushrooms and wine over meat. Cover ... gravy and bring to boil. Serve cut up meat and gravy over boiled noodles.
Preheat oven to 275 degrees. Mix all ingredients in a 3 quart casserole or Dutch oven. Cover and bake 4 to 5 hours or until meat is tender when ...
Soak the venison in buttermilk to ... with bacon and roast, covered, in ... and vinegar or wine. If not ... buttermilk. Strain gravy. Six to 8 servings.
Combine wine and seasonings and pour over venison in a large ... hours, turning the meat occasionally. Cut gashes in the meat and press in strips of fat.
Trim carefully and ... and fat from venison haunch or loin. ... with equal parts red wine and water, bring ... liquid over the roast, adding 1/2 ... slowly until well done.
Result Page: 1
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