- into a measuring cup; skim fat. Add wine to roasting pan, stirring
- to remove any browned bits. Stir in drippings; heat through. Serve
- with roast. Garnish platter with herbs and fruit if desired. Yield:
- 12 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.