|
The
Savvy Grapes 'Rules
of Thumb'
Our
Favorite Matches
Back
to Recipes
Need
help selecting wine for a party or a function?
SHARE
YOUR RECIPES
Do you have a favorite
recipe that you would like to post?
Send
it to us!
BE SAVVY
Send
us your email to be included on the invitee list for The Savvy
Grapes upcoming food & wine events. Cheers!
|
Venison
Tenderloin with Rosemary Wheatbeer Reduction
with Wine
Suggestions
 Recipe
created
by Cordon Bleu Chef Joseph Thompson, Owner of The Swan at Carp.
The
Swan at Carp is located in
the beautifully restored, vintage building in the quaint town of Carp,
Ontario located 30 minutes west of downtown Ottawa.
The
Savvy Grapes wine
suggestions: Campo
Viejo
Rioja,
Spain,
$17
Spanish wines are hidden gems! This garnet coloured wine is full of aromas
and flavours of red cherries, plums, leather, vanilla and spices. A dry,
medium-bodied with a silky and soft tannic finish. Ideal to enjoy with the
earthy flavours of this venison dish as well as lamb, grilled mushrooms,
veal, & pate.
Other
wine suggestions:
- Chapoutier
Cotes du Rhone
Rasteau,
France
- Ripasso
wines from Italy
- Pinot
Noir wines from France,
Oregon
or
British
Columbia
5 L wheat beer
5 L veal stock
3 stems Rosemary
Venison tenderloin – 4 oz per person
1 bunch fresh dill
2 lbs. russet potatoes
salt, pepper to taste (white pepper)
1 oz. butter
Sweet baby carrots, 2 per person
1 oz butter
salt, pepper (pinch)
pinch of curry
Rosemary
Wheatbeer Reduction
Reduce wheat beer and veal
stock over the course of 3 days. On the final day add ¼ cup sugar and 2
oz. of white vinegar to the wheat beer reduction. You should have one half
litre of each at the end. Combine the veal stock and wheat beer in one pot
and let stand.
Fresh
Vegetables
Potatoes
Peel and put into pot of
cold salt water, bring to boil until cooked, remove, strain and put aside
for 3 minutes, chop dill, put in large bowl with butter and pepper. Pass
the potatoes through a ricer or food mill into bowl, with a rubber spatula
fold potato in on itself twelve times, cover and put aside.
Carrots
Peel carrots and put in pot with cold water. Bring to a boil then
remove, strain, then immediately put into an ice bath. Leave carrots in
the ice bath until ready to use. Saute carrots in butter, salt and curry
until tender, cover and put aside.
Bringing
it all together
A large heavy iron pan
should be hot. Rub oil, salt, pepper on all sides of the venison, sear all
sides of the venison portions, then put in hot oven. After 4 – 5 minutes
take out, put back on hot stove, then add the wheat beer reduction, wait
for the sauce to thicken. Take the venison out and put on top of the
carrots in the middle of plate. Pipe the mashed potatoes on top of
venison, pour sauce over everything and serve.
Recipe courtesty of:
The Swan at Carp
108 Falldown Lane
Carp, Ontario
(613) 839-7926
|
HAVING A PARTY?
Trying to
figure out which wines to serve? The Savvy Grapes will help
you! Send us
your menu & we will select wines to complement each course. The best
part...there
is no charge. Cheers!
The Savvy Grapes,
Inc.
Accredited Sommeliers
Contact us on:
(613) 851-1785 or
email
Copyright © 2004 The Savvy Grapes Inc.
All rights reserved. OUR
PRIVACY POLICY: The Savvy Grapes will
not sell or distribute your contact info.
|
