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Oru Pan-Asian Cuisine from page 81<br />
PAIRS wITH<br />
FLOR PROSeCCO<br />
Italy $19.99 560250<br />
CeDAR CReeK CHARDOnnAy<br />
<strong>BC</strong> VQA $17.90 237974<br />
SLOW-COOKeD VenISOn WITH spaetzLe<br />
AnD SOUR PLUm emULSIOn<br />
Serves 1<br />
VENISON<br />
2 tbsp (30 ml) coriander seed<br />
1 tbsp (15 ml) Szechuan pepper<br />
16 oz (500 g) boneless venison loin<br />
1½ tbsp (21 ml) grape seed oil<br />
1½ tbsp (21 ml) butter<br />
1 tbsp (15 ml) wild ginger, minced (optional)<br />
Toast coriander seed and Szechuan pepper and grind. Season venison loin. Heat<br />
ENJOY<br />
THE SHOW<br />
ENJOY<br />
THE SHOW<br />
Cabernet from California and Award Winning<br />
Malbec from Argentina—two wines<br />
that are big, bold and sure to grab your<br />
attention. Brought to you by the Three<br />
Thieves, the winemaking trio dedicated to<br />
scouring ENJOY the globe in search of incredible<br />
wines and unbelievable values.<br />
THE SHOW<br />
ENJOY<br />
THE SHOW<br />
THE SHOW MALBEC PROUDLY POURED AT<br />
oil in pan on high until slightly smoking and quickly sear venison. Keep venison in<br />
pan and place in oven until 130 F (54 C) internal temperature. meat is best served<br />
rare to medium rare.<br />
melt butter until brown, add ginger if desired. nap ††† butter over venison, and<br />
remove from oven. Let meat rest for 5 minutes, slice and place on spaetzle<br />
(recipe follows). Season to taste with maldon, fleur de sel or coarse salt.<br />
Spaetzle<br />
¾ cup (175 ml) all-purpose flour, plus a little extra<br />
2 eggs<br />
2 tsp (10 ml) sour cream<br />
6½ tbsp (97 ml) whole milk<br />
½ tsp (2 ml) Dijon mustard<br />
1 tbsp (15 ml) each of grape seed oil and butter<br />
1 tbsp (15 ml) pickled ginger, finely chopped<br />
black pepper<br />
green onions, chopped<br />
mix flour,eggs, sour cream, milk and mustard by using dough hook, or with hands<br />
in paddle motion until dough is stiff. Heat water to boiling and press flour mixture<br />
through sieve into water.<br />
When dumplings float, remove and place on tray to rest. When cool, heat oil,<br />
add butter and fry spaetzle. Fold in ginger and chopped green onions.<br />
PLUM EMULSION<br />
1cup (250 ml) plum wine<br />
4 tbsp (60 ml) umeboshi (pickled) plums<br />
⅛ cup (25 ml) sugar<br />
††† Completely coat with a light, thin, even layer<br />
TASTE 141
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