For the duck to be truly tender, it must be cooked medium-rare and sliced thinly. Instead of port, you can use 3/4 cup dry red wine and 2 tsp granulated sugar.
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 brings out the richness of the elk.
This Spanish punch is a blend of wine, spirits and fruit. This recipe uses sparkling wine, but we've included a classic red wine variation as well. When nectarines and peaches are in season, add them to the mix.
A mouthwatering ragù in less than 30 minutes? It's possible, thanks to already shredded braised pork and a little red wine. Serve the rest of the wine at the table, along with crusty bread to soak up every last bit of sauce.
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 touch of juniper berry flavour and rounds out the spicing. Serve with Roasted Sweet Onions.
For many families, a meat sauce is part of a rotating monthly menu. We've added bacon for smokiness and boosted the depth of flavour with a little red wine. This sauce freezes well, making it a great option for weeknight dinners. Simply reheat and serve over the hot cooked pasta of your choice.
Brisket becomes ultra-tender when braised in red wine and beef broth. It makes the perfect centrepiece for a holiday meal. If the brisket has the fat attached (which is ideal for maximum moistness), place it fat side up in the roasting pan.
A red wine marinade is used in Croatian cooking to flavour and tenderize these sensational elk medallions. It is accompanied with small, delicious dumplings that compliment this dish to be an exquisite dinner favourite amongst friends and family. Having an active outdoor family, delicious hearty meals, like this one, provides a filling yet enjoyable meal.
Flank steak is a great option for serving a large crowd because you cook it whole, meaning there's only one steak to turn on the grill, rather than several. Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light-to-medium-bodied red wine, such as Pinot Noir or Merlot, instead.
Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. For this pot roast, choose either a double beef brisket (which includes part of the flat and the point) or a regular brisket (just the flat). You may need to cut it in half to fit it into the slow cooker.
