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? Here are some examples!
Venison With Chambourcin Sauce
- 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
- black pepper, freshly ground
- 1/4 cup all-purpose flour
- 1 oz. unsalted butter, clarified
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.
Chicken in Chambourcin
- cut-up 4 lb chicken, or 4 lbs of preferred pieces
- 1/4 cup flour
- 1/2 teaspoon salt and pepper
- 1/4 cup extra virgin olive oil
- 4 oz smoked bacon, cut into 1/4
- 2 large Vidalia onions, coarsely chopped
- 1/2 lb fresh mushrooms, cut in half
- 2 large carrots, cut into 1/2" pieces
- 2 stalks celery, cut into 1/2" pieces
- 2 large very ripe tomatoes, peeled, juiced, seeded, and finely chopped
- 4 cloves garlic, minced and mashed
- 1 teaspoon thyme
- 2 tablespoons dried dillweed
- 1 teaspoon hot sauce
- 1 bottle Pinnacle Ridge Chambourcin wine
- 1 3/4 cups dark brown poultry stock, or 1 can beef stock
- 2 tablespoons flour
- 2 tablespoons butter, softened
- salt to taste
- chopped parsley for garnish
1.) Toss the chicken with the flour, salt, and pepper.
2.) Heat the oil in a deep large pan.
3.) When the oil is hot, cook the chicken skin side down.
4.) Turn and cook on all sides until golden brown.
5.) Remove from pan and drain on paper towels.
6.) In the same pan, saute the bacon over a medium heat until it is cooked but not crisp.
7.) Remove bacon pieces and drain them on paper towels.
8.) Save the fat in the hot pan and saute in separate batches the onions, mushrooms, carrots, and celery.
9.) As each is cooked, remove from pan and place together in a bowl.
10.) Add to the pan the tomatoes, garlic, thyme, dill, and hot sauce.
11.) Cook at moderate heat until liquid evaporates.
12.) Add to tomato mixture the Chambourcin, stock, chicken pieces, and vegetables.
13.) Bring to a boil, reduce heat to low, cover the pan and cook 1/2 hour.
14.) Prepare a beurre manie by blending together until smooth the flour and butter.
15.) Remove chicken pieces to a warm serving platter.