food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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246<br />
Chapter 11 Menu Planning: Horizontal <strong>and</strong> Vertical Pairing Decisions<br />
Food Item: Roasted Loin of Venison with Smoked Trio of Beets <strong>and</strong><br />
Syrah Demiglace<br />
Yield: 6 servings<br />
Ingredients<br />
11 /4 c (280 ml) buttermilk<br />
21 /4 c (510 ml) Syrah, divided<br />
11 /2 c (340 ml) mirepoix (large dice of 2 parts<br />
onion, 1 part carrot, <strong>and</strong> 1 part celery)<br />
1 tsp (10 ml) juniper berries<br />
1 tbsp (30 ml) fresh thyme plus sprigs for<br />
garnish<br />
Salt<br />
Black pepper<br />
21 /2 lb (1.1 kg) boneless loin of venison<br />
6–8 oz (200 g) small red beets<br />
6–8 oz (200 g) small gold beets<br />
6–8 oz (200 g) small striped beets<br />
2 cloves garlic, minced<br />
2 tbsp (50–60 ml) extra-virgin olive oil<br />
3 /4 lb (340 g) smoked bacon<br />
2 bay leaves<br />
3 /4 c (170 ml) demiglace (a mixture of half<br />
brown stock <strong>and</strong> half brown sauce<br />
that is reduced by half)<br />
3 c (700 ml) mashed Idaho potatoes,<br />
seasoned with a little cream, butter,<br />
salt, <strong>and</strong> pepper<br />
Preparation<br />
Combine the buttermilk, 1 cup (240 ml) of Syrah, mirepoix,<br />
juniper berries, thyme, bay leaves, 2 tsp (10 ml) salt,<br />
<strong>and</strong> 1 tsp (5 ml) pepper. Add the venison loin to the<br />
marinade <strong>and</strong> allow to marinate overnight. Boil the<br />
beets until they are cooked; when cool enough to<br />
h<strong>and</strong>le, remove the skins by rubbing them with your<br />
fingers, <strong>and</strong> completely cool the beets. Trim the beets<br />
to remove the bottom ends <strong>and</strong> remaining green<br />
tops, as desired. Place the beets in a smoker for 15–20<br />
minutes (up to 30 minutes for full-sized beets).<br />
Remove from the smoker. The beets can be left whole<br />
if they are baby beets or quartered/cut into wedges if<br />
they are a larger size. Season with garlic, salt, pepper,<br />
<strong>and</strong> olive oil. Place on a roasting pan <strong>and</strong> roast at<br />
425°F (245°C) for about 15–20 minutes just prior to<br />
service. Remove the venison from the marinade.<br />
Wrap the loin with bacon slices. Remove the mirepoix<br />
from the marinade, place the vegetables on the<br />
bottom of a roasting pan, <strong>and</strong> set the barded venison<br />
loin(s) on top. Preheat the oven to 425°F (245°C).<br />
Roast the venison for about 30 minutes or until the<br />
internal temperature reaches the desired doneness.<br />
Remove from the roasting pan <strong>and</strong> allow the venison<br />
roast to rest while you are preparing the sauce.<br />
Deglaze the roasting pan with the remaining 1 1 /4 c<br />
(300 ml) of Syrah <strong>and</strong> reduce by half. Add the<br />
demiglace, bring to a boil, then reduce to a simmer<br />
<strong>and</strong> cook until it reaches the desired thickness<br />
(nappé—it coats the back of a spoon). Season to taste<br />
with salt <strong>and</strong> pepper. Slice venison <strong>and</strong> serve with<br />
roasted beets, mashed potatoes, Syrah demiglace,<br />
<strong>and</strong> a sprig of thyme as a garnish.<br />
Cheese Course The next chapter provides a more in-depth look at <strong>pairing</strong> <strong>wine</strong>s<br />
with cheeses <strong>and</strong> desserts. The addition of a cheese course or using it to replace dessert has<br />
been a growing trend in restaurants in North America. One reason for this growth is the<br />
simultaneous growth of artisan cheesemakers throughout the United States <strong>and</strong> Canada. For<br />
this particular menu, two well-known Northwest cheeses were selected: Oregonzola <strong>and</strong><br />
Cougar Gold Cheddar. The Oregonzola is produced by the Rouge Creamery in Oregon,<br />
which has won numerous international awards for its blue-veined cheeses. This particular<br />
one is a Gorgonzola-style cheese that has sweet <strong>and</strong> savory characteristics. Cougar Gold<br />
Cheddar is produced by Washington State University Creamery <strong>and</strong> is a white cheddar<br />
featuring a sharp, nutty flavor that resembles Swiss or Gouda. To add a little excitement to<br />
this course, I include thyme-infused honey, apricot-orange conserve, dried cherry compote,<br />
<strong>and</strong> aged balsamic vinegar.<br />
The <strong>wine</strong> selection depends on the sequencing of this item. If it is the final course,<br />
you can choose from a wider variety of <strong>wine</strong>s. If a dessert course follows, in my mind the<br />
selections are a little more limited. When this course was served, we continued service of<br />
the Syrah that was served with the main course. A Washington Syrah, an Aussie Shiraz, or<br />
Cabernet/Shiraz blend would fit the bill in this case. The Washington Syrah is not as fullbodied<br />
as a Cabernet but has a smoother tactile sensation <strong>and</strong> more fruit-forward character.