Category: Wine

Ingredients

2 tablespoons bacon drippings
1 1/2 pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy (optional)
2 cups dry red wine
1 cube beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1 1/4 teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots (optional)
1 tablespoon cornstarch (optional)
2 tablespoons water (optional)

Directions

Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.

Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.

If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

Ingredients

4 pounds venison tenderloin
1 cup red wine
1/2 cup apple cider vinegar
1 medium onion, chopped
2 cloves garlic, crushed
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary

Directions

Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.

Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.

Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.

While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

Ingredients

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
1/2 cup diced onion
3 cups tomatoes, chopped
1/2 cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
1/2 cup kalamata olives
1/4 cup chopped fresh parsley
salt and pepper to taste

Directions

Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.

Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.

Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Ingredients

1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes – peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Directions

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.