Sunday, March 08, 2009

Venison Stew Dinner Party

Ah, we finished and mailed off our wedding invitations yesterday. So after we got back from the post office, we started the venison stew that would simmer for the eight hours until our dinner party last night.

On the menu were Pate with a Schramsberg blanc de blanc vintage sparkling; venison stew over polenta (that one of our guests made); arugula and apple salad; cheese with a Cloudy Bay Sauv Blanc; poached pears in pomegranite and syrah served with a late harvest Vidal from Linden vineyards in Virginia; and a Pierre Ferrand Cognac.

Bacon to flavor the aromatics:

Kitchen shears make cutting the venison (which a friend of ours hunted in Montana) easy:

The aromatics are typically onions, carrots, and celery, to which I added garlic, cilantro (not very traditional, but it worked and it was what we had on hand). I sauteed them together until soft.

Added the meat and flour to thicken (but also continued to add flour throughout the day as needed to thicken):

Added cubed turnips:

Added beef stock; brought to a boil; added Shiraz and soy (or Worcesteshire) and herbs de provence; and again brought to boil:

Simmered for about 7 hours in crock pot.Our friends brought over a velvety polenta (an oven recipe that I need to get!):

We started with the pate and crackers with Sparkling wine:With dinner we served a 1996 Chateau Cantemerle Bordeaux and 2005 Molly Dooker ShirazThe lamb over the polenta:Next up, the salad course (aruguala, blue cheese, apples, and cranberries with a honey dressing):Next course of cheeses that our guest brought was served with a 2008 Cloudy Bay Sauv Blanc:Dessert of poached pears in a Syrah reduction was served with salted butter cookies from Brittany (that another of our guests brought) and this late harvest vidal from Linden Vineyards (a Virginia wine!):

The evening was capped off with the Pierre Ferrand Cognac:

No comments:

Related Posts with Thumbnails

View My Stats