On Fri, 23 Mar 2012 00:39:08 -0700, Bob Terwilliger
> wrote:

>Jeßus wrote:
>
>> Why not...
>>
>> I have a nice lump of venison leg, so I thought I'd slow cook it much
>> the same as this 4 hour lamb recipe:
>> http://www.foodnetwork.com/recipes/i...ipe/index.html
>>
>> I've substituted the white wine for red, obviously, and am also using
>> a more expensive red this time. Also used roughly 2 parts red wine to
>> 1 part water. I considered substituting the rosemary but decided it
>> ought to go well with the venison.
>>
>> Now to wait a few hours and see what I think of the red wine this time
>> around
>
>If you're still not happy with the way it turns out, you might try
>reducing the wine by half before using it as the braising liquid.

Thanks Bob, I was pretty happy with the end result this time around.

I might stick to that particular red in future, and next time maybe
less diluted just to see whether the latter did in fact help eliminate
the tannins/bitterness.