Happy Valentine's
Wanted to share this information with you just in case you were wondering what kind of wine would best suit your Valentine Chocolates.
Here are Natalie MacLean’s top five wine and chocolate matches:
1. Dark Chocolate and Ban-yuls, France
2. Chocolate-Covered Biscotti and Recioto Della Valpolicella, Italy
3. Chocolate-Orange Cake and Liqueur Muscat, Australia
4. Chocolate with Nuts and Tawny Port, Portugal
5. Milk Chocolate and Tokaji, Hungary
Visit Natalie MaClean.com
Showing posts with label Wine. Show all posts
Showing posts with label Wine. Show all posts
Thursday, February 7, 2008
Chocolate and Wine for Valentine's
Tuesday, January 8, 2008
Venison Backstrap with Chipotle & Wine Butter Sauce
If you like Venison; you have to try this one. It is delicious.
Venison Backstrap with Chipotle & Wine Butter Sauce
Serves 2
2 (6-8 oz) Venison Backstrap Steaks
Seasoning Mix (recipe follows)
Black Pepper
1 tbsp. plus 1/4 tsp. Chipotle Sauce; divided
1 tbsp Canola Oil
3 to 4 ozs. Cabernet Sauvignon
1/2 stick unsalted Butter
Season venison liberally with Seasoning Mix and Black Pepper. Rub about 1/4 teaspoon chipotle sauce on venison.
Heat a cast-iron skillet on burner of stove or on outside burner until very hot and add canola oil. Sear all sides of the venison and then place in a Pre-Heated 350 degree oven.
Cook for a few minutes until internal temperature reaches 140 degrees. Remove venison from skillet and let rest.
Return pot to high heat. When pan begins to smoke, add wine to deglaze, stirring with a whisk. Add 1 tablespoon chipotle sauce and reduce liquid by one-half to two-thirds.
Remove from heat and slowly add butter while whisking sauce.
Slice venison and serve with strained sauce and oven-roasted potatoes.
Note: This also works great with a Beef Filet.
Seasoning Mix
1 cup Salt
1 cup Cayenne Pepper
1/3 cup granulate Garlic
Combine all ingredients and you can store in a jar.
Click Here - For a Great Venison Cookbook
Monday, January 7, 2008
Local Wineries
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