I use mulled wine when roasting game such as vennison or pheasant. As these meats have very little fat they tend to dry out during roasting and this keeps them moist whilst adding a great flavour which compliments the taste. I do this by heating the roasting tin, adding the meat and cooking in the oven for about 10 minutes. Then I pour some mulled wine slowly over the meat until it is about an inch deep at the bottom of the roasting tin, cover and continue roasting the meat until cooked through and tender. I'm not sure of other recipes with mulled wine but if you're in the UK, the forecast isnt so good for the weekend so you could just drink it !
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