Hello Pressure Cooker
–Your summer vacation is OVER!
Hello delicious, Fall Sunday Dinners
Venison Stew with Cinnamon & Wine
Recipe by: Edgar Navarrete, Affaire Bistro & Lounge, NYC
Ingredients (serves 4)
1 lb. venison meat diced for stew (leg)*Venson can be substituted with lamb. It’s just as awesome!!
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 *(2010 Graffigna Centenario Malbec was used in this recipe)
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 to taste
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.Hello dark, peppery fruit bombs
–2010 Graffigna Centenario Malbec (Sample, MSRP: $13 US)
Hello, you lovely vision in green
I missed you… and all of the great food and wine that goes best with this time of year!