Red wine recipes

  1. 1.

    Barbecued Pepperberry Butterflied Leg of Lamb

    • Pepperberry is a native Australian spice that's similar in flavour and appearance to peppercorn but with a mineral citrus finish. Use a premade...
  2. 2.

    Basque-Style Chicken

    • Don't fret over using boneless, skinless chicken thighs - this perfectly-seasoned meal packs plenty of flavour from a savoury sauce of whole...
  3. 3.

    Beef and Baguette with Dip

    • Pat roast dry. With tip of sharp knife, make 24 evenly spaced slits in beef, about 1/2 inch (1 cm) deep. Quarter garlic cloves lengthwise; insert...
  4. 4.

    Beef Peposo

    • Crushed black peppercorns add a spicy touch to this make-ahead winter stew. Lots of garlic (it sweetens and turns mild as it cooks), onions,...
  5. 5.

    Beef Tenderloin Medallions with Red Wine Mushroom Sauce

    • Tenderloin grilling steaks get the royal treatment in this recipe with cremini mushrooms and red wine.
  6. 6.

    Beef Tenderloin with Cabernet Shallot Sauce

    • Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin all over....
  7. 7.

    Berries with Sabayon

    • In bowl, combine strawberries and raspberries. Divide among 6 dessert goblets or dishes. Set aside. Sabayon: In large heatproof bowl over...
  8. 8.

    Bistro Steak On Garlic Croutes

    • Preheat oven to 400°F (200°C). Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet...
  9. 9.

    Bolognese Beef Sauce

    • Serve this robust sauce over spaghetti or penne. There's enough for 1-1/2 lb (750 g) pasta, or two meals of 12 oz (375 g) each. Freeze any leftover...
  10. 10.

    Bolognese Sauce

    • This nourishing Italian sauce makes an effortless Saturday supper. The batch is generous, so there's plenty for guests or to freeze for weeknight...
  11. 11.

    Braised Beef in Wine

    • This is boeuf en daube, a traditional French dish of large chunks of beef marinated in wine and slow-braised in a sealed casserole. It's renowned...
  12. 12.

    Braised Lamb Shanks

    • A fresh parsley gremolada on top adds a herby kick to this richly flavoured lamb. Served with short pasta, such as penne, this satisfying dish is...
  13. 13.

    Braised Red Cabbage

    • This flavourful side dish pairs well with beef and game, and with roast pork or duck.
  14. 14.

    Braised Rolled Flank Steak

    • There are two steps to braising. First you brown the meat to seal in the juices, then cover and cook it with a small amount of liquid at a low...
  15. 15.

    Brisket Braised in Wine with Dried Fruit and Potatoes

    • Dried apricots and prunes not only sweeten the sauce but also break down slightly, helping to thicken it. Make the dish a day ahead to allow...
  16. 16.

    Cabernet Franc Wine Jelly

    • Fresh thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter. – Adell Shneer
  17. 17.

    Caraway Pork Goulash

    • Top this robust Hungarian goulash with a big dollop of sour cream and serve it with buttered parsleyed noodles or potatoes. Irresistible!
  18. 18.

    Caribou Stew

    • Caribou is one of the staple ingredients in Nunavut cooking. It's classified as country food; or food from the land, and it's one of the only truly...
  19. 19.

    Chicken and Mushroom Bundles

    • In large shallow Dutch oven, heat oil over medium-high heat; cook chicken, in batches and stirring, for 8 minutes or until no longer pink inside....
  20. 20.

    Chopped Liver Pâté

    • This chic version of chopped liver can be served with all of your favourite garnishes, such as pickled vegetables and gherkins. Offer this pâté...
  21. 21.

    Chorizo Sausage Patties

    • Originally from Spain, chorizo is a highly flavoured sausage that's been adapted and is used in Mexico. By not stuffing the meat into casings, this...
  22. 22.

    Double-Tomato Chicken

    • Here, chicken is smothered in an intense tomato sauce enlivened with piquant sun-dried tomatoes. Not covering the pan while cooking allows the...
  23. 23.

    Duck Breast Wrapped With Bacon

    • This inspiration for this dish was to take duck, an ingredient found in traditional french cuisine, and to find a way to prepare and interpret it...
  24. 24.

    Elk Burgers With Caramelized Onions

    • Ground elk is a lean and tasty alternative to ground beef. Chopped bacon adds a bit of fat to make these burgers ultra-tender, while red wine...
  25. 25.

    Figs Poached in Spiced Red Wine with Mascarpone

    • Beautiful maroon-hued figs and a spiced honeylike sauce are an intriguing pair. Vanilla ice cream or a semi-firm sheep's cheese would also be ideal...
  26. 26.

    French Grape Harvest Cake

    • This light moist cake is simple and impressive. No Muscat de Beaumes-de-Venise? Try a late-harvest Riesling, Vidal or even white grape juice. The...
  27. 27.

    Garlic Roast Beef and Gravy

    • Place roast, fat side up, on rack in roasting pan. Mash garlic with salt into paste; stir in oil, 1/2 tsp (2 mL) of the pepper and thyme. Spread...
  28. 28.

    Glogg

    • A glass of this traditional warm, spiced red wine is a great way to greet guests. Prepare it just before they arrive, to fill your house with the...
  29. 29.

    Honey-Roasted Pears with Raspberry Wine Drizzle

    • After a rich dinner, a simple fruit dessert is most satisfying. You will have a little extra raspberry sauce, but it's delicious drizzled over ice...
  30. 30.

    Hunter-Style Venison Meatloaf

    • You can make this meatloaf with ground venison, moose, elk or bison. Red wine gives it a traditional rich and fruity flavour, while the gin adds a...