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!):