Wine Education

October Recipes: Cooking With Chambourcin!

October Recipes: Cooking With Chambourcin!
Cooking With... Chambourcin!
This flavorful red wine has been a Lehigh Valley favorite for years. But did you know that it's also a wonderful recipe item?
Venison With Chambourcin Sauce
Ingredients
  • 1 qt venison stock
  • 1/2 cup granulated sugar
  • 1/2 cup cider vinegar
  • olive oil
  • 1 cup Pinnacle Ridge Chambourcin wine
  • 1 lb venison top round, sliced in 1/4"-thick steaks
  • salt
  • black pepper, freshly ground
  • 1/4 cup all-purpose flour
  • 1 oz. unsalted butter, clarified
Instructions
1.) Simmer stock in saucepan over medium heat; reduce by 50 percent 2.) Melt sugar in second pan over low heat until sugar turns amber. 3.) Stir cider vinegar into caramelized sugar until sugar dissolves; add to reduced stock. 4.) Simmer until only 2 cups of liquid remain; remove from heat; reserve. 5.) Heat oil in skillet until hot. 6.) Season venison steaks; dredge in flour; saute in pan until medium rare; transfer to platter. 7.) Drain excess oil from skillet; deglaze with wine; reduce by half; add stock/sauce reduction; reduce to 2 cups. 8.) Arrange venison on hot plates; nap with sauce.

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