I'm contemplating a venison in red wine casserole
in the slow cooker. I've got to do some research on which wine to use; if I'm going to use alcohol as food instead of drink I don't want to waste it.
( The Light in Chains don't touch the Pope's boner, Thu 2 Dec 2010, 13:42, 2 replies, latest was 15 years ago)

I recommend you 'cut' your venison with at least 1 one third stewing beef.
The additional fat makes the whole thing a lot richer.

I also suggest you use a new world red like an Argentine or Chilean Malbec.
( Monty Boyce, My cheese game is strong, Thu 2 Dec 2010, 13:44, Reply)

*takes notes*

( Agnostic Antichrist Baltimora, Thu 2 Dec 2010, 13:45, Reply)

*takes drugs*

( Monty Boyce, My cheese game is strong, Thu 2 Dec 2010, 13:56, Reply)

Make a roux as well and mix that with the wine before you put it in.

(PsychoChomp, Thu 2 Dec 2010, 13:58, Reply)