Wednesday, December 11, 2013

Venison Roast braised in Merlot

4 lb lean Venison roast
2 c Merlot (un-oaked if you can get it)
2 c water
2 lb onions sliced
1 head garlic separated into cloves
3 lb carrots cut into sticks
1/2 lb cremini mushrooms sliced
3 bay leaves
1 tbsp sage
6-8 sprigs fresh rosemary

With a sharp knife puncture holes in the roast and insert garlic cloves evenly into the center of the meat. Spread onions on the bottom of the crock pot. Set the roast on top. Add wine and water to nearly cover the meat. Set crock pot on low and let cook for 6 hours.

Turn up to high and add bay leaves, sage, rosemary, carrots, and mushrooms. Cook three more hours.

Remove roast and set aside to rest 15 minutes. Meanwhile put other contents into a large pan and simmer to reduce and ensure carrots are cooked through.

Slice the roast thinly and place on serving dish.

Serve with veggies au jous.

Best eaten with a glass of good Merlot.

Sunday, December 8, 2013

Panna Cotta with Dark Chocolate Ganache & Merlot Wine Gelatin Whip

  • Panna Cotta Ingredients
  • 8 cups (1l) heavy cream (or half-and-half)
  • 1 cup (100g) sugar
  • 4 teaspoons of vanilla extract
  • 3 1/2 packets powdered gelatin
  • 1/4c cold water
  • Dark Chocolate Ganache Ingredients
  • 14 oz Hershey's Special Dark Chocolate Chips
  • 10 oz Heavy Cream

  • Merlot Gelatin Ingredients
  • 1 qt Merlot
  • 1/4 cup cold water
  • 2 packets powdered gelatin
  • 1/2 cup sugar
Prepare Panna Cotta
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. DO NOT BOIL
2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
4. Divide the Panna Cotta mixture into 24 - 6oz clear plastic cups, then chill them until firm, 
which will take about two hours.

Prepare Ganache
1. Put heavy cream in a double boiler and warm until a single chip melts when put into it.

2. Add the rest of the chips and whisk slowly to melt and blend the Ganache.

3. Take off heat and allow to cool.  Whip occassionally to keep soft.

Prepare Merlot Gelatin
1. Sprinkle gelatin over cold water in a medium mixing bowl and let stand 10 minutes
2. Heat wine and sugar in a saucepan over medium heat until sugar is dissolved.
3. Mix gelatin into wine/sugar mixture and stir until gelatin is completely dissolved.
4. Allow to cool to room temperature.
5. In batches of about 2 cups, place cooled mixture in a bowl over an ice bath.  Whisk occassionally until it just starts to thicken.  Either whisk briskly or use a hand mixer to whip the gelatin into a dense foam.  Scoop foam off into a large container.  Keep the container refrigerated between batches.  Complete the process with all of the wine mixture. Should generate about 1 gal of wine foam.  Refrigerate for at least an hour.

In each serving cup, place about 1 to 1 1/2 tsp of ganache on top of set Panna Cotta cream. l

Divide wine gelatin foam evenly into each Panna Cotta cup.  Chill immediately for an hour.

Inspired by Splendid Table ( and Secrets From My Tuscan Kitchen by Judy Witts