Wild boar, rattlesnake, venison, rabbit—today’s
options in game meats are taking our palates on a culinary safari. From
the cities to the suburbs, people are seeking out farm-raised meat
alternatives, whether cooking at home or dining out. Graffigna, Argentina’s pioneering winery, is embracing this sustainable and natural food trend by partnering with Executive Chef Edgar Navarrete from Affaire Bistro and
Lounge in New York City to create two delicious game recipes that pair with Graffigna’s signature bold wines.
The Dish: Venison Stew
The Pairing: Graffigna Centenario Malbec 2010
Ripe tannins balance the rich
flavor of the venison shank, while the wine's hints of coffee and
vanilla complement those found in this savory medley.
The Recipe:
Venison Stew with Cinnamon & Wine
(Serves 4)
Ingredients
1 lb. venison meat diced for stew (leg)
1/2 cup olive oil
2 carrots, peeled and diced
1 onion, diced
1 celery root, peeled and diced
3/4 cup flour
1 bottle of red wine (Graffigna Malbec)
2 quarts beef broth (canned)
5 cinnamon sticks
2 sprigs fresh parsley
2 sprigs fresh thyme
3 tbsp. sugar
1 tbsp. tomato paste
salt and pepper
Heat up a large braising pan. Season the meat with half of
the olive oil (1/4 cup), salt and pepper. Heat the rest of the olive oil
(1/4 cup) in the braising pan and cook the venison for about three
minutes on each side. Remove from pan. Put the vegetables in the pan and
sauté for about three minutes, season with salt and pepper. Once the
vegetables begin to soften, add the venison and mix. Sprinkle flour on
top and continue mixing. Once the flour is cooked (when you
can no longer see it) add the wine, beef broth, cinnamon sticks, parsley
and thyme, and bring it to a boil. Add sugar and tomato paste, and stir
until incorporated. Cover with aluminum foil and reduce heat to a
simmer (very slow boil). Cook for one hour adding water if needed. Once
the meat is tender, it is ready to serve.
The Dish: Rabbit Frisée Salad
The Pairing: Graffigna
Centenario Pinot Grigio 2011
The subtle fruit and floral flavors of the
Pinot Grigio are the perfect match for this adventurous salad.
The Recipe:
Rabbit Frisée Salad with Poached Egg & Sherry Vinaigrette
(Serves 2)
Ingredients
2 whole rabbit legs, boiled and shredded
3 tbsp. extra virgin olive oil
1 tbsp. minced shallot
1 tbsp. minced chives
1 head frisée lettuce
1 tbsp. sherry vinegar
salt and pepper
2 eggs
1 quart water
1/2 cup white vinegar
2 slices of toasted French bread
In a saucepan heat the water and white vinegar until it reaches a temperature of 160° and poach the two eggs.
In a separate sauté pan, heat up the olive oil. Before it starts boiling, add the shallots, chives, and shredded rabbit
meat, then lower the heat and sauté for one minute. Place the frisée
lettuce in a mixing bowl. Add the sherry vinegar to the sauté pan.
Immediately turn it off when it reaches a boil and mix it with the
lettuce carefully. Season with salt and pepper. Place the two slices of
bread in the pan, keeping it off while you finish setting
up the salad.
Serve on a plate or in a bowl with the poached egg on top and the sliced bread on the side.
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