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Cooking & Baking

Trailrider1951

(3,575 posts)

5. Way back in the '70's, when I still ate meat, I was very fond

Reply to Arkansas Granny (Original post)

Fri Nov 1, 2019, 05:59 PM

Nov 2019

of adding a cup or two of dry red wine for the liquid in beef stew or pot roast. It makes a very flavorful gravy, particularly if 2 or 3 cloves of garlic and some basil leaves are added as well. I've never cooked venison, so take this for what it's worth.

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Has anyone cooked a venison neck roast? I have been told that they are one [View all] Arkansas Granny Oct 2019 OP

I have roasted or baked several over the years............ riversedge Oct 2019 #1

I wouldn't have thought of using cider. Thanks for the tip. Arkansas Granny Oct 2019 #2

I've never cooked a venison neck, but I've cooked chili with beef neck, and made soup with oxtail. Nitram Oct 2019 #3

I'm just going to suggest one thing d_r Oct 2019 #4

Love that stuff. trof Nov 2019 #7

Way back in the '70's, when I still ate meat, I was very fond Trailrider1951 Nov 2019 #5

I've been trying to decide if I want to use wine or beer. Arkansas Granny Nov 2019 #6