SPICED VENISON LOIN WITH RED CURRANT SAUCE
Red game meat tends to pair the best with the more "traditional" red wines that are lower in acidity. When pairing red game meat and wine, it's best to stick to the traditional red wine and to not go too heavy on the acidity. When pairing red game meat and wine, it's best to stick to the traditional red wine and to not go too heavy on the acidity. When pairing waterfowl game meat with wine, the acidity doesn't have as much of a factor; just be sure not to overshadow the taste of the fowl with the wine and to match the earthy taste in the meat with a wine that tastes equally as earthy. For this reason, Gevrey-Chambertin “Les Grandes Rayes,” is my choice.
Maison Laroze de Drouhin Les Grandes Rayes Gevrey-Chambertin
Tasting noteThis bottle has a beautiful intense purple color, and its nose reveals scents of red berries and licorice that give it a great aromatic nobility. The attack on the palate is balanced, clean, frank and rich. The melted tannins, spicy and precise, give it roundness and lightness on the finish. Sensitive notes of rose give this vintage elegance and sensuality. It is a wine that can be kept for a long time.
INGREDIENTS
1 kg venison loin on the bone (8 ribs)2 cinnamon sticks 10 gr juniper berries 10 gr spice10 gr fennel seeds 10 gr coriander seeds10 gr garlic cloves
Braised cabbage in cider1 small green cabbage 50 gr butter15 ml extra virgin olive oil355 ml apple cider (alcoholic)salt and pepper to taste
Red currant sauce250 ml game broth (or beef broth)30 gr red currant jelly 15 ml redwine vinegar salt to taste
PREPARATION
Toast the spices in a non-stick pot over high heat until the dark brown color becomes almost black. Cool them slightly and grind them in a mortar or blender, until you get a powder. In a large saucepan, melt the butter over high heat and add the oil. Sauté the cabbage, previously cut into slices, until it takes on a brown color. Add the cider, a pinch of salt and pepper and place a lid on the pot. Transfer to the oven at 175°C and bake for 60 minutes. Once cooked, the cabbage should be very soft and wilted. If there is still some cider in the pot, return it to the pot and cook over medium heat to reduce it. For the redcurrant sauce, add all the ingredients to a small pot and reduce by 2/3 over high heat. Clean the loin and scrape the tendon from the ribs with the heel of the knife. To help the meat cook evenly, tie the roast with string. Season with salt and pepper and sprinkle the meat with spices, with the help of a fine mesh sieve, in order to remove the large pieces. Sear the meat in a frying pan over high heat. Cover the bones with aluminum foil so that they do not burn and roast in the oven for 10-15 minutes, until you get an internal temperature of 50°C. Let the roast rest for 10 minutes before slicing. Place the cabbage on a serving plate, add two venison ribs and garnish with the currant sauce. You can add salt flakes to the meat before serving.
Wine experts think this Burgundy Côte de Nuits Red wine would be a match made in heaven with this dish.
Maison Laroze de Drouhin Les Grandes Rayes Gevrey-Chambertin
Tasting note
This bottle has a beautiful intense purple color, and its nose reveals scents of red berries and licorice that give it a great aromatic nobility. The attack on the palate is balanced, clean, frank and rich. The melted tannins, spicy and precise, give it roundness and lightness on the finish. Sensitive notes of rose give this vintage elegance and sensuality. It is a wine that can be kept for a long time.
INGREDIENTS
1 kg venison loin on the bone (8 ribs)
2 cinnamon sticks
10 gr juniper berries
10 gr spice
10 gr fennel seeds
10 gr coriander seeds
10 gr garlic cloves
Braised cabbage in cider
1 small green cabbage
50 gr butter
15 ml extra virgin olive oil
355 ml apple cider (alcoholic)
salt and pepper to taste
Red currant sauce
250 ml game broth (or beef broth)
30 gr red currant jelly 15 ml red
wine
vinegar
salt to taste
PREPARATION
Toast the spices in a non-stick pot over high heat until the dark brown color becomes almost black. Cool them slightly and grind them in a mortar or blender, until you get a powder. In a large saucepan, melt the butter over high heat and add the oil. Sauté the cabbage, previously cut into slices, until it takes on a brown color. Add the cider, a pinch of salt and pepper and place a lid on the pot. Transfer to the oven at 175°C and bake for 60 minutes. Once cooked, the cabbage should be very soft and wilted. If there is still some cider in the pot, return it to the pot and cook over medium heat to reduce it. For the redcurrant sauce, add all the ingredients to a small pot and reduce by 2/3 over high heat. Clean the loin and scrape the tendon from the ribs with the heel of the knife. To help the meat cook evenly, tie the roast with string. Season with salt and pepper and sprinkle the meat with spices, with the help of a fine mesh sieve, in order to remove the large pieces. Sear the meat in a frying pan over high heat. Cover the bones with aluminum foil so that they do not burn and roast in the oven for 10-15 minutes, until you get an internal temperature of 50°C. Let the roast rest for 10 minutes before slicing. Place the cabbage on a serving plate, add two venison ribs and garnish with the currant sauce. You can add salt flakes to the meat before serving.
Wine experts think this Burgundy Côte de Nuits Red wine would be a match made in heaven with this dish.
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