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

On 3/23/2012 12:33 AM, 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

It will be interesting to read the outcome and how you liked - or
disliked - the results. Thanks for posting.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

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.

Bob

"Jeßus" > wrote in message
...
> 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

Expensive wine doesn't give you the payoff you are expecting) That recipe
sounds just great, it is how I would cook that meat and I use a lot of
rosemary although hubby hates to find the leaves in his food) I see you
end up using wine but not mixed with stock? No matter, you can mix stock in
with the au jus when you make your sauce)

Do report back


--
http://www.shop.helpforheroes.org.uk/

On Mar 22, 10:33*pm, 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...mb-recipe/inde...
>
> 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

It sounds like it should be delicious!

On Fri, 23 Mar 2012 00:36:39 -0500, Sky >
wrote:

>On 3/23/2012 12:33 AM, 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
>
>It will be interesting to read the outcome and how you liked - or
>disliked - the results. Thanks for posting.

Well, thank you for being interested

I was pretty pleased with the results and there was none of that
'bitterness' that I had previously disliked. Was it the wine I used or
the fact that I diluted it that made the difference... or both?

I'm going to have to retrieve the bottle out of the bin and make a
note of what it was now for future reference

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.

On Fri, 23 Mar 2012 12:54:22 -0000, "Ophelia" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>> 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
>
>Expensive wine doesn't give you the payoff you are expecting)

It wasn't all that expensive to be honest - just a little more
expensive. All I know is this time around the result was pretty good.


>That recipe sounds just great, it is how I would cook that meat

The original recipe with lamb is sensational, you should try it.
It's uncomplicated ingredient-wise and IMO this is one recipe where
monkeying around with the ingredients probably won't improve on it.
sf put me onto, which I thank her for.

>and I use a lot of
>rosemary although hubby hates to find the leaves in his food)

I don't mind leaves at all, sometimes I have the odd sprig of thyme
left in the sauce... I like 'rustic' food


> I see you
>end up using wine but not mixed with stock? No matter, you can mix stock in
>with the au jus when you make your sauce)

I didn't use stock in this case. I do use stock a *lot* in my day to
day cooking, and in fact have venison stock in the freezer. I reduced
the liquid down quite a bit and also thickened it a little with potato
flour, came out great and it really didn't need the extra oomph of
stock.


>Do report back

I had a win this time around, none of that bitterness that previously
plagued me with red wine. Happy enough with the result

On Fri, 23 Mar 2012 08:12:33 -0500, Bull > wrote:

>In article >,
> Je?us > 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
>
>Considering your previous post -- 2 to 1 maybe be a bit much.

It certainly wasn't bitter and unpleasant, and could well have been
less diluted, as you say.

>I use
>rosemary when braising venison, since the venison is strong enough to
>stand up to it and I like rosemary. Rosemary grows in my yard and is one
>of the few plants that always survives the white tail browsing.
>Interesting that deer won't eat the stuff but it goes so well with it. (:

I imagine it wouldn't be a healthy thing to eat in large quantities

On Fri, 23 Mar 2012 09:48:02 -0700 (PDT), merryb >
wrote:

>On Mar 22, 10:33*pm, 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...mb-recipe/inde...
>>
>> 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
>
>It sounds like it should be delicious!

And so it was. Thanks

On Mar 23, 12:24*pm, Jeßus > wrote:
> On Fri, 23 Mar 2012 09:48:02 -0700 (PDT), merryb >
> wrote:
>
> >On Mar 22, 10:33*pm, 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...mb-recipe/inde...
>
> >> 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
>
> >It sounds like it should be delicious!
>
> And so it was. Thanks

I'm glad to hear you were happy with the results!

The lamb gets some good taste with red wine. It is always better than white wine.