Slowly bring the almond milk to a boil, stirring occasionally to prevent sticking. Reduce heat, add the additional spices, wine, and food coloring and allow to cook for several more minutes. Remove from heat. Toss the meat with enough of the sauce to thoroughly coat, but no more. Serve at once on platters or in bowls.
Diners can eat the bite-sized pieces, coated in sauce, with their fingers or utensils.
Alekenet was a red dye made from root plants. Red food coloring makes a satisfactory substitute. Make sure that the final color is a deep, dark red. Bruet Sarcenes is so named because Medieval Europeans saw Saracens, or Arabs, as having skin color of a deep, brown-red, which this dish is colored in imitation of.